WLP4626 Saison/Brettanomyces Blend - Pure Pitch Next Generation
This blend combines a Saccharomyces cerevisiae strain from Saison Blend I and two unique Brettanomyces isolates. The Saccharomyces strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer.
The Brettanomyces strains are both good attenuators that produce complex fruity esters and mild funk, and add a bright character to the beer.
The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk.
We highly recommend a Dry Ice Pack or two for your yeasts voyage OR for a short stay in our pick up lockers in the warmer months of the year
Please choose Australia Post Express if you want to reduce the the risk of transit time delay and its affect on your yeast.
Cell Count: ~58 billion cells/vial.
| Attenuation | 80%+ |
| Flocculation | Medium - Low |
| Optimum Temperature | 21.1C - 25.5°C |
PurePitch Next Generation
PurePitch Next Generation represents double the pitching rate of the normal WLP4626 homebrew sachets and ensures a fool proof fermentation without the need for a starter. The commercial recommended pitching rate of 7.5 millions cells/mL allows you to pitch like the pros!
PurePitch Next Generation WLP041 provides homebrewers and small scale brewers a convenient and modular package to pitch a consistent commercially recommended pitching rate for standard ale ranges of 7.5 million cells/mL per 20L.
Now At 2X The Pitch
PurePitch Next Generation represents double the pitching rate of the normal WLP041 homebrew sachets and ensures a fool proof fermentation without the need for a starter. The commercial recommended pitching rate allows you to pitch like the pros!
Easy To Use
Just twist the cap & pitch!
To ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some here.
The benefits of using yeast nutrient are described in the pdf and video below:
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This blend combines a Saccharomyces cerevisiae strain from Saison Blend I and two unique Brettanomyces isolates. The Saccharomyces strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer.
The Brettanomyces strains are both good attenuators that produce complex fruity esters and mild funk, and add a bright character to the beer.
The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk.
We highly recommend a Dry Ice Pack or two for your yeasts voyage OR for a short stay in our pick up lockers in the warmer months of the year
Please choose Australia Post Express if you want to reduce the the risk of transit time delay and its affect on your yeast.
Cell Count: ~58 billion cells/vial.
| Attenuation | 80%+ |
| Flocculation | Medium - Low |
| Optimum Temperature | 21.1C - 25.5°C |
PurePitch Next Generation
PurePitch Next Generation represents double the pitching rate of the normal WLP4626 homebrew sachets and ensures a fool proof fermentation without the need for a starter. The commercial recommended pitching rate of 7.5 millions cells/mL allows you to pitch like the pros!
PurePitch Next Generation WLP041 provides homebrewers and small scale brewers a convenient and modular package to pitch a consistent commercially recommended pitching rate for standard ale ranges of 7.5 million cells/mL per 20L.
Now At 2X The Pitch
PurePitch Next Generation represents double the pitching rate of the normal WLP041 homebrew sachets and ensures a fool proof fermentation without the need for a starter. The commercial recommended pitching rate allows you to pitch like the pros!
Easy To Use
Just twist the cap & pitch!
To ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some here.
The benefits of using yeast nutrient are described in the pdf and video below:
