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Munich Wheat Beer Yeast

R38.00

Quick Overview

Microbiological Properties
• Classified as Saccharomyces cerevisiae .
• Top fermenting yeast.
• Typical analysis of Munich active dried yeast:
Percent solids 93%–95%
Living yeast cells ≥ 5 x 10 9 per gram of dried yeast
Wild yeast < 1 per 10 6 yeast cells (Lysine method)*
Bacteria < 1 per 10 6 yeast cells*
• Finished product is released to market only after passing a rigorous series of tests.
*According to ASBC and EBC methods of analysis.
3. Brewing Properties
• Quick start and vigorous fermentation, which can be completed in 4 days above 17°C.
• Medium to high attenuation.
• Fermentation rate, fermentation time and degree of attenuation are dependent upon inoculation
density, yeast handling, fermentation temperature and nutritional quality of the wort.
• Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the
top. Some settling can be promoted by cooling and use of fining agents and isinglass.
• Aroma is estery to both palate and nose with typical banana notes. Does not display malodours when
properly handled. Munich yeast has found widespread use in the production of German Weizen and
Hefeweizen.
• Munich yeast is best used at traditional ale temperatures after rehydration in the recommended manner.

Details

Microbiological Properties Classified as Saccharomyces cerevisiae . Top fermenting yeast. Typical analysis of Munich active dried yeast: Percent solids 93% Living yeast cells 8805; 5 x 10 9 per gram of dried yeast Wild yeast < 1 per 10 6 yeast cells (Lysine method)* Bacteria < 1 per 10 6 yeast cells* Finished product is released to market only after passing a rigorous series of tests. According to ASBC and EBC methods of analysis. 3. Brewing Properties Quick start and vigorous fermentation, which can be completed in 4 days above 17°C. Medium to high attenuation. Fermentation rate, fermentation time and degree of attenuation are dependent upon inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort. Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass. Aroma is estery to both palate and nose with typical banana notes. Does not display malodours when properly handled. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen. Munich yeast is best used at traditional ale temperatures after rehydration in the recommended manner.

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