Happy Yeast, Scottish Ale, 11 grams

Yeast strain: Saccharomyces cerevisiae

Brewing parameters:

Beer styles: all types of British Ales and modern ciders
Fermentation kinetics: fast. 8 days at 22°C, 16 days at 12°C*
Fermentation temperature range: 12-25°C
Flocculation and sedimentation ability: good
Estimated efficiency: 75–80 %*

Alcohol tolerance: 14% ABV

DOSAGE RECOMMENDATION*

50-80 g/hl cold herb at 18-25°C

Rehydration:

Dissolve the yeast in boiled chilled water at 18-25°C at a ratio of 1:10 and let it rest for 20 minutes. Subsequently

Mix well to achieve complete suspension of the yeast. Pour the yeast directly into the yeast tank.