British Pub Ale Dry Yeast 11g. - WHC Lab

British Pub Ale – English House Yeast – WHC Lab WHC Lab’s British Pub Ale: English House Dry Yeast (formerly known as “Bond”) is an English-style ale strain designed for classic British beers like bitters, stouts, porters, IPAs, and barleywines. ลักษณะเด่นของ British Pub Ale: ให้รสสะอาด (clean) และการหมักรวดเร็ว (aggressive, attenuative) เป็น ABV champion — เหมาะกับการผลิตเบียร์แรงถึง 14% ABV Flocculation สูง ทำให้เบียร์ใสและมีลักษณะ “คริสตัลคลีน” ใช้ได้หลากหลายสไตล์: IPA, Stout, Barleywine, Amber, Brown, Pale Ale British Pub Ale is a clean, aggressive and attenuative ale strain and a true ABV champion, ensuring that your brews reach their full potential with consistent, reliable results. It doesn’t stop there – British Pub Ale’s high flocculation rate ensures a crystal-clear finish, enhancing the visual appeal of your ales. Elevate your brewing game with our British Pub Ale yeast, a true powerhouse that encapsulates the essence of traditional English brewing excellence. British Pub Ale offers a versatile and robust solution for microbreweries and craft brewers alike. Its exceptional characteristics make it the ultimate go-to house yeast for many thriving microbreweries. This clean, aggressive and attenuative ale strain is a true ABV champion, ensuring that your brews reach their full potential with consistent, reliable results. It doesn’t stop there – British Pub Ale’s high flocculation rate ensures a crystal-clear finish, enhancing the visual appeal of your ales. From IPAs that burst with hoppy goodness to rich and hearty stouts and barleywines, British Pub Ale is the unwavering backbone of a wide range of beer styles. Raise the bar with British Pub Ale, and let the heritage of English brewing excellence flow through your taps. Oxygenation and/or rehydration for Generation 0 may be beneficial, but not necessary. Technical Specifications: Style: Amber Ale, Brown Ale, Imperial Stout, IPA, Pale Ale, Red Ale, Stouts, West Coast IPA, New England IPA, Double IPA Strain : Saccharomyces cerevisiae Dosage : 50-150g/hl Recommended Fermentation Temperature : 18°C to 22°C ABV Tolerance : 14% Nitrogen Demand : Medium Attenuation : 76% to 80% Flocculation : High