(Saccharomyces cerevisiae) Known yeast for English Ales which can be used for all top cropping beers. It has the ability to ferments quickly within 2 or 3 days 1008 - 1012 or 2 - 3° Plato and creates a compact sediment at the end of fermentation, helping to improve beer clarity.
Add the dried yeast in about 100 - 150 ml of water (27 ° C ± 3 ° C) (do not stir). After a rest period of 15 - 30 minutes, stir the yeast gently and let rest for another 15 minutes. Then add the yeast to the wort. The temperature of the wort should not exceed 24 ° C.
Final Gravity: Medium
Fermentation temperature: 18-24 °C