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 – 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
Kvasac za Weizen
Moderatori/ce: Poljo,sharkyboy
- Ferdo
- Postovi: 2382
- Pridružen/a: sub lis 18, 2008 7:31 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 ± 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 – 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.
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 ± 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 – 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.