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Wyeast 1335 British Ale II View larger
Wyeast 1335 British Ale II
Wyeast 1335 British Ale II Wyeast 1335 British Ale II

Wyeast 1335 British Ale II

  • Expiration date: 2022-05-07; 2022-06-14

New product

A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.

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Data sheet

Good for stylesIPA
Good for stylesStout
Good for stylesBarleywine
Good for stylesPale Ale
Good for stylesBitter
TypeAle
BrandWyeast
AttenuationMedium
Alc. Tolerance (ABV)10%
SpeciesSaccharomyces cerevisiae
TypeLiquid

A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.

PRODUCT FEATURES:

Use to: English IPA, Barleywine, Brown Ale, Bitter, Tropical Stout, Irish Red Ale

Fermentation temperature: 17-24°C

Flocculation: high

Apparent attenuation: 73-76%

Alcochol tolerance: 10% 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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