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Wyeast Activator™ 3522 Belgian Strong Ale Yeast - MFG March 2018

Wyeast Activator™ 3522 Belgian Strong Ale Yeast - MFG March 2018
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Our Price:  £6.78(Inc. 20% VAT)Earn 6 Loyalty Points
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Model:  333A3522
Brand:  Wyeast

Availability:  

In stock, immediate despatch  

In stock, immediate despatch

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Wyeast Activator™ 3522 Belgian Strong Ale Yeast

One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes; with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.

Origin:
  • Flocculation: high
  • Attenuation: 72-76%
  • Temperature Range: 65-76° F (18-24° C)
  • Alcohol Tolerance: approximately 12% ABV
Styles:
  • Belgian Blond Ale
  • Belgian Dark Strong Ale
  • Belgian Dubbel
  • Belgian Golden Strong Ale
  • Belgian Pale Ale
  • Belgian Specialty Ale
  • Belgian Tripel
  • Flanders Brown Ale/Oud Bruin
Instructions for the proper use of Activator™ packages:
  • To activate, locate and move inner packet to a corner. Place this area in palm of one hand and firmly smack package with the other hand to break inner nutrient packet. Confirm inner packet is broken.
  • Shake the package well to release the nutrients.
  • Allow package to incubate and swell for three hours or more at 70-75°F (21-24°C) or immediately direct pitch into wort.
  • Use sanitizing solution to sanitize the package before opening.
  • Shake well, open and pour Activator™ into five gallons of well-aerated or oxygenated wort at 70-75°F (21-24°C). Maintain temperature until fermentation is evident: by CO2 bubble formation, bubbling airlock or foaming on top of wort.
  • Adjust to desired fermentation temperature.

Full swelling of Activator™ packages is not required for their use. The contents of Activator™ packages may be direct-pitched without prior activation. Our smack pack technology is intended to be a tool for your use in determining viability, and in initiating metabolism for faster starts to fermentation

Swelling of the packs before they are smacked .If the packs warm up, dissolved CO2 in the yeast slurry will come out of solution and cause the pack to swell. It is not going from liquid to a gas state.. the liquid form of CO2 only exists at extremely high pressure or extremely low temperatures.

The swelling DOES NOT indicate that there is an infection or cross contamination.

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