The SafAleTM WB-06 is a Saccharomyces cerevisiae var. diastaticus and is characterised by a particularly high attenuation.
This typical yeast strain is recommended for wheat beer fermentations and produces subtle estery and phenol flavour notes (POF+) such as clove notes typical of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.
FERMENTATION: ideally 18-24°C
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F).
Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.
Refer to the technical data sheet for more information.
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