W 105
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W105 (Saccharomyces pastorianus ssp. Carlsbergensis)
The W105 produces a rather neutral aroma profile and allows other components such as hops and malt to come to the fore. Note the increased formation of higher alcohols. The W105 has also produced excellent results in the production of Bavarian dark beers.
Fermentation capacity: high
ph waste: normal
Fracture: strong
Diacetyl reduction: very good
Foam: good
Diff: EVs/AVs: normal
Acetaldehyde: higher
Higher alcohols: relatively high
Ester: low
Sulphur: low
Recommended fermentation temperature: 9-10°C (8-14°C)