Product Description
Fermentis Safbrew WB-06
Fermentis Safbrew WB-06 produces the banana and clove nose of typical wheat beers. A slow flocculator, it leaves the traditional cloudy beer of a hefeweizen.
Attenuation: high.
Flocculation: low.
Temperature range: 59°F - 75°F
- for clover flavors :71.6°F
- for banana flavor: 73.4°F
Storage
The product can be transported and stored at room temperature for periods of time not exceeding 3 months without affecting its performance.
At final destination: Store in cool (< 10°C/50°F), dry conditions.
Shelf Life
24 months from production date. Refer to best before end date printed on the sachet.
Opened sachets must be sealed and stored at 4°C (39°F) and used wit- hin 7 days of opening. Do not use soft or damaged sachets.
Rehydration Instruction
Before dry yeast can begin to ferment they need to re-absorb the water that was lost during dehydration. Simply pitching dry yeast into the wort can result in up to 50% loss of yeast cells and less than stellar fermenting performance. Rehydrating at cool temperatures can be almost as detrimental so follow the directions from Fermentis below for re-hydrating yeast.
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°c ± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
If you stil prefer to pitch directly into the wort follow these directions:
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). 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
