Dry beer yeast Safbrew WB-06 (11.5 gr.) - top fermentation

Description

Yeast refers to unicellular microorganisms belonging to the class of marsupial fungi that cause the fermentation process.  The shape of the cage can be either oval or round, and the overall dimensions range from 5 microns to 7 microns in width, and from 8 microns to 10 microns in length. The size of a yeast cell can be influenced by both its age and physiological state.  The chemical composition of yeast is also not standard and depends on a number of factors that cause it to fluctuate within certain limits. The yeast cell contains about 75% water. The dry matter of yeast consists of organic and inorganic substances. The share of the latter does not exceed 1/10. Among organic substances, protein substances can be distinguished, the proportion of which ranges from 40 to 60%; carbohydrates – from 25% to 35% and fats (lipids) – from 4% to 7% of the total mass of dry substances.  Among mineral (inorganic) substances, potassium is allocated, the content of which is approximately equal to 2,400 mg. per 100 g. of dry matter, slightly less – phosphorus, about 200 mg. of calcium and an insignificant content of magnesium, zinc, manganese, etc. In brewing , yeast of upper and lower fermentation is distinguished: Top fermentation is understood as a process in which yeast rises to the surface of the fermented mass in the form of a foam layer and is in this state until the very end of fermentation. After the attenuation phase, the yeast settles to the bottom in the form of a loose, dust-like layer. Bottom fermentation refers to a reversible process in which yeast cells combine with each other to form loose flakes. In brewing, the flocculation process is called flocculation and depends on the characteristics and temperature of the wort, as well as on the properties of the yeast strain. The advantage of bottom fermentation over top fermentation in brewing production is the rapid clarification of beer when yeast flakes settle and the possibility of simplified collection of yeast for their reuse. But in home brewing, this fact is not of interest, and therefore, as a rule, top-fermented yeast is used.

Specifications

• Purpose of Product

  For brewing

• Primary packaging

  Paper packaging

• Secondary packaging

  Show Box.

• Form release

  In a dry video

• View of the product

  Yeast

• Brand / TM.

  Fermentis

• Weight (kg)

• Quantum Supplies

• Brand / TM.

  Fermentis