FERMOALE – DRY YEAST

Top fermentation dry active beer yeast FERMO-ALE

Popular yeast strain in Great Britain for ale, IPA and other top fermentation type of beers. Fermoale, originated in United Kingdom, is a Saccharomyces Cerevisiae strain for top fermentation used for specialty beer production.

Aroma	Produce typical citrus esters
Flocculation	High
Attenuation	75%
Fermentation Range	18 – 25°C
Pitching Rate	60 to 100 g/hl for wort between 12°P and 16°P

TECHNICAL DESCRIPTION: Fermoale, originally from the United Kingdom, is a Saccharomyces cerevisiae type top-fermenting strain used for the production of specialty beers.

COMPOSITION AND TECHNICAL CHARACTERISTICS: Yeast (Saccharomyces Cerevisiae), rehydratation Agent.

Physical and microbiological parameters
Dry substance (%)	95 (+/-1)
Living cells (ufc/g)	> 7×109
Wild yeast (u/mL)	< 1
Acetic acid bacterium (u/mL)	< 1
Lactic acid bacterium (u/mL)	< 1
E.coli (ufc/g)	0

The AEB group laboratories are equipped with bio fermenters to analyze all the strains and product batches.

Acetaldehyde 0 Ethylacetate 90.7 Isobutylacetate 0.173 Isobutanol 31.805 Isoamylacetate 3.73 Isoamyl alcohol 110.0 Ethylcaproate 0.306 Ethylcaprylate 0.105 2.3 butanedione 28.6 2.3 pentadione 21.6

Fermentation kinetics Quick Temperature of fermentation >12°C Pilot Limited attenuation 72,5% Industrial limited attenuation 72% Alcohol 4,60% Density 1,011 g/cm3 Calories (Kcal/100) Production H2S Low Sedimentation Good Higher alcohol balance /ester 1.0

DOSAGE: Dosage for wort of 12°P to 16°P: 60 to 100 g/hL Fermentation temperature: 18°C to 25 °C The dosage may be increased for lower fermentation temperatures.

INSTRUCTIONS FOR USE: Hydration – Add 10 to 20 times its weight in sterile water, ideally between 18°C and 20 °C. Ideally, stir gently for 20 to 30 minutes. Optionally, Fermoplus GSH can be added as a nutrient to optimize the viability. Reactivator 60/B is also recommended to reach the best rehydration conditions.

ADDITIONAL INFORMATION: Advantages of using dry yeast in the brewhouse – The management of the various yeast strains and the monitoring of propagation represent major issues for breweries. The contamination risks are high, particularly in the propagation phase. That is why the use of active dry yeast strains (ADY) have numerous advantages: reduction of microbiological risks, low fermentation latency, availability after ½ hour of rehydration.

STORAGE: Store in the original sealed packaging, away from light, in a dry and odorless place. Store preferably at a temperature <20°C. Do not freeze. Best before the date on the packaging. Use immediately after opening. PACKAGING: 500 GMS net pack.