Brewer’s yeast is one of the most important ingredients in brewing .
Yeast is a key player in beer production: it is primarily responsible for shaping the taste of beer, more than any other ingredient. Brewer’s yeast produces alcohol and carbon dioxide from the carbohydrates (sugars) in the wort, while also forming a number of compounds that give the taste and aroma of the beer. Alcohol is responsible for warmth, carbon dioxide gives the beer a slightly pungent taste, while the esters, fusel oils, aldehydes and organic acids form the characteristic nature of the drink.
The Saccharomyces pastorianus WS 34/70 brewer’s yeast strain offered by BCI originates from Weihenstephan, Bavaria, where an abbey brewery was established in 1040. In addition to being one of the oldest breweries in the world, the Department of Beer and Beverage at the Technical University of Munich is also home to a world-renowned beer research facility and headquarters of related education. The Weihenstephan Yeast Bank has been supplying brewer’s yeast to breweries in Germany and around the world since 1940.
WS34/70 brewer’s yeast is extremely popular worldwide, making it an excellent choice for fermenting many types of lager beer. It is a good diacetyl reducing agent, producing esters and fusel oils sparingly, resulting in a drinkable lager beer. It is a good diacetyl reducing agent, producing esters and fusel oils sparingly, resulting in a drinkable lager beer.
It has good fermentability. The maximum recommended original extract content is 16.5 degrees Plato. It can ferment whey to 78-81%. It is a flocculating yeast and settles quickly at the end of the main fermentation. Recommended fermentation temperature: 11-12 ° C, but can be used at slightly higher temperatures (up to 18 ° C). Dosage: 2 kg / 1200 liters; 4kg / 2000 liters.