Yeast for Wheat Beers

Usage:

- Use 1.9 - 3.8 grams per 1 US gallon (50 - 100g/hL) to achieve a minimum of 5 - 10 million cells/mL.

- Sprinkle the yeast on the surface of 10 times its weight of clean, sterilized (boiled) water at 30 - 35°C. Do not use wort, or distilled or reverse osmosis water, as loss of viability may result. DO NOT STIR. Leave undisturbed for 15 minutes then stir to suspend the yeast completely, and leave it for 5 more minutes at 30-35°C. Adjust the temperature to that of the wort and inoculate without delay.

- Attemperate in steps of 10°C at 5-minute intervals to the fermentation temperature by mixing aliquots of wort. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.

- Temperature shock, at greater than 10°C, may cause formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavors.

- Munich Classic German Wheat Beer yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and un- saturated fatty acids to achieve active growth. It is unnecessary to aerate wort.

Storage

- All active dry yeast should be stored dry below 10°C (50°F). Packaging should remain intact.

- Yeast will rapidly lose activity after exposure to air. Do not use packs that have lost vacuum.

- Open packs can be resealed under vacuum for preservation up to expiry date. Alternatively, the yeast can be placed in a plastic bag with a zipper, without air and stored in the freezer for one week or in the fridge for 3 days.

- Do not use yeast after the expiration date printed on the pack.