Froth Wilding | FTW1 (NZ Wild Ale)

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:

1. Refrigerate until ready to use.
2. Massage pouch contents to mix into consistent slurry.
3. Sanitise the outside of the pouch.
4. Tear open pouch and pitch your yeast into well aerated wort at the desired temp.

Swelling of the pack is not an indication of a problem with the yeast. The yeast is still perfectly fine to use (assuming it is within date and has been stored properly). We store all of our Froth Yeast in the fridge between 2℃ - 4℃ and include an ice pack with each order to keep the yeast cold whilst in transit.

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.