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.