Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content. It ferments very fast and reveals subtle and well balanced aromas.
This yeast displays an apparent attenuation of approximately 82%, has a temperature range of 12-25°C ideally 15-20°C, total bacteria of less than 5/ml and high flocculation. Pitching rate 50 to 80 g/hl at 20°C

REHYDRATION INSTRUCTIONS
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°C± 3°C. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C. 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, then mix the wort using aeration or by wort addition.