Kvasac za Weizen

Trebate nesto? Pitajte....

Moderator/ica: Poljo

Odgovori
Avatar
Ferdo
Postovi: 2382
Pridružen/a: sub lis 18, 2008 7:31 am

Kvasac za Weizen

Post Postao/la Ferdo » ned srp 04, 2010 9:26 pm

Na ebayu za 11,5 g Safbrew WB-06 Dry Ale kvasca treba platiti 4$+4$ za dostavu.
Imam, al' nedam.
Ako nitko od vas nema... biti će dobar obični Ale.
Sam sladim pšenicu,'ko zna kako će ispasti!?
Zato mi se ne komplicira s kvascem.


c/p
Safbrew WB-06 Dry Ale Yeast, 11.5g Pack
By Fermentis

The Safbrew WB-06 yeast is best suited for German-style Weizens, Wheat Beers and Belgian Ales. It produces a subtle fruity character and a spicy phenolic flavor that is characteristic of these beer styles.

Ingredients: Yeast (Saccharomyces cerevisiae), rehydrating agent

Weight: 0.4oz (11.5g)

Specifications:
Sedimentation: Low
Final gravity: High
Dosage: 50 g/hl to 80 g/hl in primary fermentation.
Fermentation Temperature: Recommended fermentation temperature: 15C – 24C (59-75F)

Pitching instructions:
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C (68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Storage: Store in cool (< 10C/50F), dry conditions. Opened sachets must be sealed and stored at 4C (39F) and used within 7 days of opening. Do not use soft or damaged sachets.

Shelf life: Refer to best before end date on sachets. 24 months from production date under recommended storage conditions.

Typical analysis:
% dry weight: 94.0 &#8211; 96.5
Viable cells at packaging: > 6 x 109 / gramme
Total bacteria*: < 5 / ml
Acetic acid bacteria*: < 1 / ml
Lactobacillus*: < 1 / ml
Pediococcus*: < 1 / ml
Wild yeast non Saccharomyces*: < 1 / ml
Pathogenic micro-organisms: in accordance with regulation
*when dry yeast is pitched at 100 g/hl i.e. > 6 x 106 viable cells / ml

Avatar
buky1
Postovi: 1543
Pridružen/a: čet srp 16, 2009 7:48 am
Lokacija: Slavonski Brod

Post Postao/la buky1 » ned srp 04, 2010 11:00 pm

coopers ale, nekidan skinut sa taloga... puna teglica u frizideru... ako ti paše ponesem ti, najvjerovatnije u utorak-srijedu idem pa se vidimo...

Avatar
admin
Site Admin
Postovi: 1845
Pridružen/a: čet ožu 08, 2007 11:58 am
Lokacija: Zagreb

Post Postao/la admin » pon srp 05, 2010 12:23 am

ja ti imam suhi Windsor ako ti pase

Avatar
Ferdo
Postovi: 2382
Pridružen/a: sub lis 18, 2008 7:31 am

Post Postao/la Ferdo » pon srp 05, 2010 7:29 am

Hvala dečki,nesporazum.
Safbrew WB-06 Dry Ale je kvasac kojeg želim nabaviti.
Safeale s-04 Dry Ale je kvasac kojeg imam doma ali nije baš za Weizen.
Hvala na dobroj volji i oprostite zbog nejasnoća.

EDIT:
Ipak sam kupio kvasac za weizen(35 kn s poštarinom):

c/p

Safbrew T-58 Dry Ale Yeast, 11.5 Gram Pack
By Fermentis

This yeast is specially selected for its estery character and complex fruitiness. It produces a spicy and herbal flavor profile with notes of pepper. This strain is capable of fermenting excellent beers up to 8.5% abv. but can tolerate as much as 11.5% abv. These features make the Safbrew T-58 yeast ideally suited for many Belgian Ales and Wheat Beers.

Ingredients: Yeast (Saccharomyces cerevisiae), rehydrating agent

Sedimentation: Medium

Final Gravity: High

Dosage:
50 g/hl to 80 g/hl in primary fermentation.
2.5 g/hl to 5.0 g/hl in bottle-conditioning.

Weight: 0.4oz (11.5g)

Pitching Instructions:
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C &#177; 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Fermentation Temperature: 15C &#8211; 24C (59F - 75F)

Storage: Store in cool (< 10C), dry conditions. Opened sachets must be sealed and stored at 4C and used within 7 days of opening. Do not use soft or damaged sachets.

Odgovori