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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
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)