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)