CN36 is produced under a series of rigorous processes, including pure expanding culture, separation, drying processes and so on. The whole processes meet the requirements of international food safety and health laws. CN36 is an excellent ale yeast to help produce varieties of the common ale styles. It is a natural strains and GMO free and can be used in craft beer houses and small beer factories.
INGREDIENTS: Yeast, emulsifier E491
Fermentation temperature:10~25℃ ideally 14~22℃
Dosage instructions: 50 to 100 g/hl, increase dosage up to 100 to 300 g/hl at special conditions of fermentation
Dry weight: ≥93%
Living yeast cell: ≥4.0*109 cfu/g
Wild yeast:≤1.0*103 cfu /g
Total bacteria: ≤5.0*103 cfu /g
Lactobacillus: ≤1.0*103 cfu /g
Pathogenic micro-organisms: none
Before releasing to markets, all products must pass a series of detection in our factory.
According to ASBC and EBC methods of analysis.
Vigorous fermentation and high flocculation.
Apparent attenuation of 80~92% and alcohol tolerance of 12% (v/v).
Quick start to fermentation and reaching a final gravity during 4 days at 18℃.
Displays slight ester aroma without any unpleased smell if properly handled.
Help to taste soft and present a clear and bright body.
Aroma and flavor for beer
Rehydrate the yeast in 5~10 times its weight of boiled water or diluted wort(2:1 water to wort) at 22~30℃ in a disinfectant container.
Gently stir for 5 minutes to suspend yeast completely and leave it for 10~20 minutes.
Then adjust temperature to that of the wort if there is a temperature shock greater than 10℃ by mixing some wort.
Just inoculate without delay and blend the yeast and wort by the circulating pump.
The whole process should be limited to 30 minutes to reduce risk of other microbial invasion.
It is not necessary to aerate wort to help the yeast achieve active growth.
Vacuum aluminum foil packaging, 500g / bags，20bags/carton, 10kg/bag,1bag/carton
Store in low temperature (≤10℃) and dry place, with the shelf life of 24 months.