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The W69 ferments more slowly, has an increased diacetyl maximum, with rather normal diacetyl reduction, but the hearty, very full taste in the finished beer is worth this technological adjustment. Especially when blended with other yeasts, it enhances the taste.
Fermentation capacity: medium to slow HG with good NG
ph waste: normal
Fracture formation: lower
Diacetyl reduction: normal (the increased diacetylmaxium should be planned for prolonged diacetyl degradation).
Diff: EVs/AVs: low
Higher alcohols: normal
Recommended fermentation temperature: 10-11°C (9-14°C)
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