BRY-37 aren Pvt Vor VS BU eo) KOSHER PE GMO FREE SACCHAROMYCES CEREVISIAE 1. Origin BRY-7 AMneican West Coast Yeast was selected from the Siebel Institute Culture Colleton and is tse by a number of commercial breweries to produce diferent types of ale. The propagation ang dry- ing process have been specifically designed to deliver high qualty beer yeast nat can be used simpy and with reliability to help produce ales ofthe finest quality. No colours, prosorvatives or other unnat- ral substances have been used in is preparation The yeast is procuced in ISO 9002 certified plants. 2. Microbiological Properties + Ciasslied as Saccharomyces cerevisiae {Atop fermenting yeast. {The active cred strain has a typical analysis: Percent solds 99-95 % Living yeast cols. > 5x 10° por gram of dry yeast Wild yeast <1 per 10* yeast calls Lysine method)" Bacteria £1 por 10° yoast cols” + Finshea products are ony released tothe market after passing a rigorous series of tests ‘Wong © ASB0 and EBS rates arabes 3. Brewing Properties + Quick start and vigorous fermentation, which can be completed in 4 days above 17 °. + Medium to high attenuation, * Fermentation rate, fermentation time and degree of attenuation are dependent upon inoculation dnsity, yoast handling, fermentation tomporature and the nutritional qualty ofthe wort + BRY-97 American West Coast Yeasts a locculent strain, Setting can be promated by cooing and use of fining agents and isinglass. + The arora is sightl estery, almost neutral and does not cisplay malodours when properly handled. It may tend, because of flocculation, to sightly reduce hop biter levels + Best when used at traditional ale temperatures aftr re-hydration in the recommended manner. 4. Usage + When 100 9 active cried yeast is used to inoculate 100 litres of wort, a yeast density of §-10 milion cells per milltre is achieved. A brewer may experiment with the pitching rate to achieve a desired bor style orto suit processing conditions + Sprinkle the yeast on the surface of 10 times its weigh of clean strised (bold) water at 30-35 °C. Do not use wort, or disiled or reverse osmosis water as loss in vaolity might result . GENTLY break any clumps to ensure that al yeast i n contact with the rehycration medium. DO NOT STIR Leave undisturbed for 15 minutes then suspend the yeast completely and leave it fr 5 more minutes at 30 -35 °C. Then adjust temperature to that ofthe wort and inoculate without delay + Attomperate at steps of 5 minute intervals of 10°C tothe temperature ofthe wort by mixing alquots| of wort, Do not allow attemperation to be carried out by natural heat loss, Ths wil take oo long and ould result in loss of vabity or vitality ‘Temperature shock at greater than 10°C will cause formation of petite mutants leading to long term or incomplete fermentation and possible formation of undesirable flavours, + BRY-97 American West Coast Yeast has been conditioned to survive rehydration, The yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. tis Unnecessary to aerate wor, 5. Storage ‘lactve dr yeast should be stored cry and below 8 °C. The packaging should rain ntact. + BRY-97 American West Coast Yeast wl rapidly lose activity after exposure to ai Do not use packs which have lost vacuum. Opened packs must be re-closed, stored in dry conditions at less than 4°C and used within 9 days. + Do nat use yeast etter the expiry date which i printed onthe pack. ‘hoz AuvaNyrBRY-97 fermentation temperature 20°C; pitching rate 00/1 ey ep een sepenon 2 100 ge z oF i 8 ° 1. * a ss 20 time TRY OUR COMPLETE LINE OF LALLEMAND BREWING YEAST SOEASYTO STORE * Active dried yeast offers dramatically better sheltlfe than liquid yeast cultures SOEASYTOUSE + Follow simple rehydration instructions and addition rates. ‘SO RELIABLE + Every batch of Lallemand Premium Brewing Yeast undergoes rigorous quality testing to assure maximum performance SOINTERNATIONAL * Used in hundreds of breweries in Britain, U.S.A, South America and worldwide. fanada, Japan, Nottingham + Windsor + Munich + Diamond + BRY97 + Servomyces + CBC-1 — CED stemano arewne abvickers @OSIEBEL ao (SEBEL VISIT OUR WEB-SITE : WWW.LALLEMANDBREWING.COM For commercial and technical inquires, please contact brewing@lalemand.com Theitamatonnarsinie ward acct DISTRIBUTED BY: ‘onsdered asa guatante exoressed or imgleg 0” 38 |Xeondon of sale ofthis progue,