Sanders from WHC Labs is a new dried NE yeast perfect for beers requiring fruit-forward ester-driven styles.
NEIPA, Pale Ales, West Coast IPA, Red Ales, Stouts, Imperial Stouts, Brown Ale
Sanders yeast is a well-known and popular yeast strain used in brewing. It is known for leaving beers with a delicious grapefruit and mango flavour and aroma. This yeast is often used by brewers in New England to create their famous, trendsetting craft beers.
The yeast strain is easy to work with and produces high-quality results. Oxygenation and/or rehydration may not be needed for generation 0 but may be beneficial. A pitch rate of 100-200g/hl of wort is recommended when using this yeast.
What is Nottingham yeast good for?
Nottingham yeast is a versatile dry yeast that is used in many different applications. It is a good choice for high-gravity beers, and it also works well in wheat beers and Belgian ales. Nottingham yeast is tolerant to high levels of alcohol and can produce very high levels of carbonation. It is also a good choice for lagers, and it produces very clean flavours with a low amount of esters.
How do you dry yeast for a slurry?
Brewer yeast is a single-celled fungus that is used in the fermentation of beer. It is added to the wort, or unfermented beer, and begins to consume the sugars in the wort. This process produces alcohol and carbon dioxide gas, which give beer its characteristic flavours and aromas.
Brewers’ yeast can be dried and stored for later use. To do this, the yeast is harvested from the beer and placed in a dehydrator. The dehydrator removes the moisture from the yeast, leaving it in a dried form. The dried yeast can then be stored in a freezer for later use.
When it is time to use the dried yeast, it is rehydrated by adding warm water to it. The water will cause the yeast to swell and become active again. The rehydrated yeast can then be added to the wort to begin the fermentation process.