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Sponsored content material from Fermentis. All pictures courtesy Fermentis.
Homebrewing and brewing are a matter of selection. A selection of elements — hops, yeast, malt, and water — if we persist with the classics. You even have a selection of course of: mashing regime, fly or batch sparging, boiling period, hopping regime, yeast pitching fee, fermentation temperature, and many others. These selections are what make our passion so fascinating. Every homebrewer is completely different and even every batch will be completely different if we would like. Clearly, altering elements is a comparatively simple selection, however solely by enjoying along with your brewing parameters, can we completely rediscover a recipe. The mix of variables is countless!
There’s much more to say and uncover in every step of the brewing course of, however as a result of yeast is the subject of this text, let’s focus right here on the fermentation parameters. And since fermentation arrives on the finish of the method, all the alternatives you make will predetermine many issues. Along with your yeast in hand, you possibly can play with two primary variables:
- Pitching fee, the amount of yeast you’ll put in your wort might orient the kind of flavors produced
- Fermentation temperature, the temperature you select in your yeast may affect your beer, certainly in response to the situations the yeast won’t produce the identical aromas
On this interval of Spring within the northern hemisphere, with the temperature rising, it’s a good time to take pleasure in refreshing and drinkable beers, particularly wheat beer kinds. Let’s take a deeper take a look at a yeast particularly chosen for wheat beers: the SafAle™ WB-06.
Produced by Fermentis, the SafAle WB-06 delivers well-attenuated beers (an obvious attenuation between 86 and 90%) and is good for wheat base beers, comparable to Belgian and German kinds (Wit Beers, Weizen, and many others.). At present the portfolio of wheat beer kinds is just not restricted to the “conventional European kinds”, it’s rather more than that and the yeast should adapt itself in a manner. SafAle WB-06 is the right instance for example what we mentioned above as a result of, relying on the fermentation situations, it could actually present fruity and/or phenolic characters to your beer.
Earlier than all, you need to know that this yeast pressure, because the SafAle™ BE-134, is a is Saccharomyces cerevisiae var. diastaticus, which suggests the yeast naturally releases sure enzymes within the extracellular media, such because the Amyloglucosidase (AMG), which can be able to degrading a lot of the sugars current in the course of the fermentation. Contemplating the “diastaticus character” of SafAle WB-06, as mentioned earlier than, you’ll be capable of attain a excessive attenuation with this yeast pressure however you need to give it time to work. Certainly, Fermentis has decided that it might take greater than 10 days in particular situations to complete the fermentation with SafAle WB-06, you’ve the kinetics under. Persistence is the important thing with this yeast. In case you bottle-condition too quickly with added sugar, you possibly can over-carbonate your beers, which might be not desired within the model you need. A danger of gushing additionally exists if you happen to bottle too quickly.
If we now communicate concerning the fermentation parameters to orient the profile of the yeast, you could possibly have an essential affect with this yeast. The primary variable to debate is the pitching fee with this yeast and its affect in your beer. With SafAle WB-06 a decrease pitching fee will will let you produce extra esters, particularly isoamyl acetate which is accountable for the banana notes. This attribute is fascinating if you wish to brew a Weizen for instance with reasonably robust banana notes. By at all times staying inside Fermentis’ dosage suggestions, a pitching fee of 50g/hL (1.9g/gal) is suitable right here. (1 Hectoliters (hL) = 26.4 US gallons). Alternatively, the next pitching fee of 80g/hL (3g/gal) will cut back ester manufacturing and favor a greater appreciation of the phenolic notes. That is acceptable for some variations of Witbier together with spice additions like coriander.
The second instrument for the homebrewer is the fermentation temperature. Right here once more, your selection will orient the yeast profile. With SafAle WB-06 fermented at decrease temperature (18-22°C / 64-71°F), opposite to what you may count on, you’ll orient the yeast on the “ester facet”. At larger temperatures (22-26°C / 71-79°F), you’ll be extra on the phenol facet. Our common recommendation:
- Orient SafAle™ WB-06 on the “fruity facet”: low pitching fee at decrease temperature (throughout the restrict of Fermentis suggestions)
- Orient SafAle™ WB-06 on the “phenolic facet”: excessive pitching fee at larger temperature (throughout the restrict of Fermentis suggestions)
At all times take into account that these common understandings are the results of Fermentis’ experiments with particular malts, hops, and water profiles. As we mentioned within the introduction, the mix of variables is countless so you should use these suggestions because the compass however the remaining path you’ll take stays your name.
In order for you extra details about SafAle WB-06 you possibly can go to the Fermentis web site or contact the Fermentis crew instantly!
