08 - 10 November 2016 // Nuremberg

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Zoom product LOGO_Bottom Fermenting Flocculent Yeast W34/70 , W34/78

Bottom Fermenting Flocculent Yeast W34/70 , W34/78

LOGO_Bottom Fermenting Flocculent Yeast W34/70 , W34/78

Bottom Fermenting Flocculent Yeast W34/70 , W34/78

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These yeast strains require a complete trub discharge and a relatively high oxygen necessity in the wort. The flocculent behaviour with the cultures W 34/70 are somewhat higher formed as by the cultures W 34/78, nevertheless they are a to be identified as normal. Under well-optimized conditions and technical conditions the results gained from the metabolism from these pure yeast cultures provide a very pure beer. Without an intrusive aroma, nevertheless very mild taste profile. The course of fermentation takes place quickly, whereas certain temperature sensitivity upon cooling is to be monitored. If the beer is to be stored for longer periods the possibility of a yeasty bitter taste should be monitored.

These demanding pure cultured yeast strains yield by good technological guidance excellent Beer. With raw grain additives of up to 40% accomplishes for the yeast by the usage of zinc that supports the metabolism and creates no problems. However the yeast stress reaction should be monitored. The original wort over 16% should be initially avoided with large tanks.

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