German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters & can be used for Belgian type wheat beers and other German Ales like Kolsch. Fermentis dry brewing yeasts are well known for their ability to produce a large variety of beer styles.In order to compare our strains, we ran fermentation trials in laboratory conditions with a standard wort for all thestrains and standard temperature conditions (SafLager: 12°C for 48h then 14°C / SafAle: 20°C). We focused on thefollowing parameters: Alcohol production, residual sugars, flocculation and fermentation kinetic. Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoidclumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can bedone at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lowertemperature to bring the entire wort temperature at fermentation temperature.
