W 109

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W 109 (Saccharomyces pastorianus ssp. carlsbergensis)

The W109 is particularly suitable for the production of a classic Bayerisch Hell (Bavarian Light). The increased SO2 production means that a high taste durability can be expected.

Fermentation capacity: medium

ph waste: normal

Fracture: strong

Diacetyl reduction: normal

Foam: very good

Diff: EVs/AVs: normal to slightly higher

Acetaldehyde: normal to increased

Higher alcohols: very low

Ester: low to very low

SO2: increased, but typical for the variety

Recommended fermentation temperature: 9-10°C (8-14°C)