Essential® 04 Fruity IPA Yeast

The Saccharomyces cerevisiae yeast strain Essential® 04 Fruity IPA has been selected from the Lallemand Yeast Culture Collection. It offers consistent and efficient fermentation performance in fruity IPA styles while producing tropical aromas (pineapple, peach) and enhancing hop character.

Characteristics

• Aroma : Fruity, Tropical
• Attenuation : Medium-High
• Fermentation Range : 18 - 24°C (64 - 75°F)
• Flocculation : Low-Medium
• Alcohol Tolerance : 10% ABV
• Pitching Rate : 50 - 100g/hL
• Fermentation : can be completed in 4 days at 20°C

Usage

• Adjust the pitching rate according to the beer style, original gravity of the wort, and fermentation temperature (for Essential® 04 Fruity IPA, a pitching rate between 50 and 100 grams per 100 liters of wort is recommended for most fermentations).
• Direct Pitching : Dry pitching is the preferred method of inoculating wort. It is simpler than rehydration and provides more consistent fermentation performance while reducing the risk of contamination (for Essential® 04 Fruity IPA, there are no significant differences in fermentation performance between dry pitching and rehydration).
• Rehydration : Rehydration of yeast prior to pitching should be used only when equipment does not easily facilitate dry pitching. Significant deviations from rehydration protocols can result in longer fermentations, under-attenuation, and increased risk of contamination.

Storage

Essential® 04 Fruity IPA should be stored dry below 4°C (39°F). Dry yeast will rapidly lose activity after exposure to air. Do not use 500g packs that have lost vacuum. Opened packs must be re-closed, stored in dry conditions below 4°C, and used within 3 days. Do not use yeast after the expiry date printed on the pack.

• Wild Yeast: < 1 per 10⁶ yeast cells (Lysine)
• Bacteria: < 1 per 10⁴ yeast cells