It turns out, the Rangitīkei District is a pretty funky place; it's the origin of Wilding, the first-ever commercial brewers yeast isolated from the New Zealand wilderness. This yeast isolate was collected as a wild mixed culture from an air-trap (nano koelschip). Subtle spice from phenols, fruity banana, pear and apple esters, and a dry lager-like finish that is surprisingly clean. Validated by PCR as: Saccharomyces cerevisiae var. diastaticus.
Attenuation: 84-93% | Flocculation: Low-Med | Alcohol Tolerance: 10% | Temp: 17-23°C
Origin:Rangitīkei District, NZ | STA1: Positive | Pitch Rate: 0.5M cells / mL / °P
One pouch of yeast is good for:
23L of wort up to 1.048 or
20L of wort up to 1.060
Contains more than 200B yeast cells. For Lagers or high gravity ales use two pouches or make a starter.
How To:
Includes an ice pack for shipping at no additional cost to keep your yeast cool during transit. Refrigerate as soon as you receive your order.