A rapid fermenting English ale strain that is loved for its clean flavor, neutral aroma and dry finish. This yeast settles quickly and forms a compact sediment. English yeast is eligible for direct pitching.
Every batch is PCR tested to ensure contamination free yeast.
Use at a rate of 60-100 grams per barrel, depending on wort temperature and gravity.
Direct Pitch OR Rehydrate:
English yeast can be direct pitched with great results by sprinkling onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P. To hydrate yeast, first sanitize yeast brick and scissors. Use 10 grams of sterilized tap water, between 85-95°F (29-35°C), per gram of yeast. Sprinkle yeast onto water. Allow slurry to stand undisturbed for 20 minutes and then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temp before pitching. Ferment between 58-72°F (14-22°C).
Optimum Fermentation Temp: 58-72°F
Similar Strains: WLP007, WY1098, S-04