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Danstar Munich Wheat

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Quick Overview

Munich German Wheat Beer yeast originated in Bavaria and is used to produce German-style wheat beers. It has a quick start and vigorous fermentation, which can be completed in 4 days above 17°C with Medium to high attenuation. Aroma is estery to both palate and nose with typical banana notes. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen.*****Best before date of May 2019, but still good long after then. Time to get it moving along****

Danstar Munich Wheat

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• Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort. • Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass. • Munich yeast is best used at traditional ale temperatures after rehydration in the recommended manner. • Classified as Saccharomyces cerevisiae. • Does not display malodours when properly handled.
Additional Information
product size 11gm
Shipping Group STANDARD
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