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Wyeast 1028 London Ale View larger
Wyeast 1028 London Ale
Wyeast 1028 London Ale Wyeast 1028 London Ale

Wyeast 1028 London Ale

  • Expiration date: 2021-05-20

2020-10-28

New product

A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.

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38,50 zł tax incl.

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Data sheet

Good for stylesStout
Good for stylesBarleywine
Good for stylesPorter
Good for stylesRussian Imperial Stout
TypeAle
BrandWyeast
AttenuationMedium
Alc. Tolerance (ABV)11%
SpeciesSaccharomyces cerevisiae
TypeLiquid

A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.

PRODUCT FEATURES:

Use to: Brown Porter, Dry Stout, Foreign Extra Stout, Mild, Russian Imperial Stout, Barleywine

Fermentation temperature: 15-22°C

Flocculation: low/medium

Apparent attenuation: 74-78%

Alcochol tolerance: 11% ABV

Dosage: add to 5 gallons (19 L) of wort. >1.060

INGREDIENTS:

Yeast Saccharomyces cerevisiae
Nutrient

MANUFACTURER:

Wyeast Laboratories, Inc.

STORAGE CONDITIONS AND USAGE INSTRUCTION:

The yeast vial should be refrigerated (1-4°C).

1.Remove Activator from refrigeration ( 1-4 °C) and allow to come to room temperature just prior to use.
2.To activate, locate and move the inner pouch to a corner. Place this area in palm of one hand and firmly smack the package with the other hand to break the inner nutrient pouch. Confirm the inner pouch is broken. If you do not require proof of activity, proceed to the 5th step and Direct Pitch. Contents of inner pouch do not need to be transferred to your wort when not Activated.
3.Shake the package well to release the nutrients.
4.Allow the package to swell for 3-5 hours or more (it is not necessary for this package to fully swell before use) at ambient temperature (approx. 70 °F, 21 °C).
5.Use sanitizing solution to sanitize the package before opening.
6.Shake well, open and pour the Activator into 5 gallons (19 L) of well-aerated or oxygenated wort up to 1.060 OG at 65-72 °F (18-22 °C). Maintain temperature until fermentation is evident by CO2 bubble formation, bubbling airlock, or foaming on top of wort. For high gravity or low temperature fermentations, additional yeast may be required.

NET WEIGHT:

125ml

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