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YEAST CULTURING:
Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons, hence the term 'pitchable yeast'. Each vial is equivalent in cell count to a pint starter, or 75-150 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70°F. If a faster start is desired, or if initial gravity is over 1.070, we recommend a 1-2 pint starter be made. If a starter is made from a fresh vial, one vial can be added directly to a 2 liter starter, which in 2 days will grow to approximately 240 billion cells, to achieve a pitching rate in 5 gallons of of 1 million cells per 1mL per 1° Plato (with a 12° Plato beer).

DIRECTIONS:
Store in refrigerator until use, do not freeze. Remove 2 hours prior to addition and let warm to room temperature (~70°F). This makes re-suspension in the vial easier, and prevents a temperature shock when added to wort. Remove the shrink wrap on cap, shake the vial well to re-suspend yeast, and open cap carefully. Pour into fresh, aerated wort (by shaking fermentor for 15 minutes or injection though an aeration stone) at 70-75°F. The first sign of fermentation will be a raised airlock, then wisps of foam will start to cover the top of the wort. A full, thick krausen will be evident 1-2 hours after this. Be careful to leave enough head space in the fermentor, or use a blow off tube because some fermentations will be very active, and it is not unusual for a 5 gallon fermentation to blow the airlock off a 6.5 gallon fermentor! When fermentation activity subsides, check the gravity. If fermentation is complete, bottle the beer or transfer the fermentor to 40°F for 1 week to cold condition. Bottling or transfer to cold should take place 14 to 30 days after brewing.

Can be inserted by hand in standard beer, wine and liquor bottles to provide a temporary, resealable closure. Not for aging wine or for lying bottles on side.

YEAST CULTURING:
Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons, hence the term 'pitchable yeast'. Each vial is equivalent in cell count to a pint starter, or 75-150 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70°F. If a faster start is desired, or if initial gravity is over 1.070, we recommend a 1-2 pint starter be made. If a starter is made from a fresh vial, one vial can be added directly to a 2 liter starter, which in 2 days will grow to approximately 240 billion cells, to achieve a pitching rate in 5 gallons of of 1 million cells per 1mL per 1° Plato (with a 12° Plato beer).

DIRECTIONS:
Store in refrigerator until use, do not freeze. Remove 2 hours prior to addition and let warm to room temperature (~70°F). This makes re-suspension in the vial easier, and prevents a temperature shock when added to wort. Remove the shrink wrap on cap, shake the vial well to re-suspend yeast, and open cap carefully. Pour into fresh, aerated wort (by shaking fermentor for 15 minutes or injection though an aeration stone) at 70-75°F. The first sign of fermentation will be a raised airlock, then wisps of foam will start to cover the top of the wort. A full, thick krausen will be evident 1-2 hours after this. Be careful to leave enough head space in the fermentor, or use a blow off tube because some fermentations will be very active, and it is not unusual for a 5 gallon fermentation to blow the airlock off a 6.5 gallon fermentor! When fermentation activity subsides, check the gravity. If fermentation is complete, bottle the beer or transfer the fermentor to 40°F for 1 week to cold condition. Bottling or transfer to cold should take place 14 to 30 days after brewing.

WHITE LABS WILD YEAST AND BACTERIA DIRECTIONS:

General Use for Secondary Fermentations:
- 1L per 2-3 BBLs for Lactobacillus, Pediococcus and Brettanomyces strains
- Souring will need maturation times around 3+ months
- Low sugar requirements will be necessary for these organisms to produce acidity
- Organisms will have a difficult time growing in environments below a pH of 3.5

General Use of Wild Yeast for Primary Fermentation:
- General brewing pitch rates apply for primary fermentation
- Our general recommendation is 1L per 1-1.5BBLs
- Fermentation timeline will be slower – closer to 15-21 days depending on the strain

General Use of Bacteria for Kettle Souring/Quick Souring methods:
- Generally 1L per 2-3BBLs is necessary for quick souring within 48-72 hours
- The higher the pitching rate, the faster the souring
- Anaerobic environment is preferred for the bacteria
- Temperatures ranging from 80-95°F (26-35°C) are optimal for most Lactobacillus strains
- Wort production needs to be very clean
- Low amount of fermentation from yeast may occur during the so

Choosing A Cork Size:

These bottles can be used with #7 (21mm), #8 (22mm) or #9 (23mm) straight corks from 1.5in (3.8cm) to 1.75in (4.5cm) length. Smaller corks are easy to insert or remove and suited to wines that will be served young. Larger corks provide a tighter seal and should be used for wines that will be aged.

1lb 8oz Light Dried Malt Extract
3oz Caramel 30L Malt
3oz Biscuit Malt
5g Columbus Hop Pellets
6g Chinook Hop Pellets
1 Pack Ale Yeast
1oz Priming Sugar
Muslin Bag
15 Bottle Caps
Instructions

In addition to this ingredient kit, you will need the following additional equipment and supplies:

- Basic home brewing equipment kit
- 8 Quart stainless steel pot (or larger)
- Long spoon or paddle
- Cleanser
- Sanitizer
- 15 x 12oz Beer Bottles (or equivalent)

- Maximum flavor will be extracted in 2 weeks.

- Remove when desired flavor intensity is achieved.

- Average usage rate is 1 stick per 3 US gallons.

- Flavor will develop for up to 6 weeks depending on fermentation conditions.

- Remove when desired flavor intensity is achieved.