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Wyeast  PACKAGE INSTRUCTIONS   KEYS TO SUCCESSFUL FERMENTATION

IMPORTANT INSTRUCTIONS - READ BEFORE USING

This package will require l-3 days to incubate prior to using. Incubate package one day for every month beyond
the mfg. date stamped on package (for example, up to 1 month = 1 day incubation). Normal shelf life is six
months if refrigerated. Some yeast will survive for 12 months or more if stored properly. For best results use
when fresh.

TO START INCUBATION

Lay package on a table. Locate the bulged seal area of the inner package. Place the palm of one hand between
the bottom of the package and the bulged seal. With your other hand, press firmly on the bulge to break the
inner seal. You will know the seal is broken when the bulge is flattened. Mix the yeast and nutrients by kneading
the package.

Shake the package well. Allow to incubate at 70-80oF until the package swells to at least one inch thick.

NOTE: A STARTER CULTURE CAN BE MADE

To increase the pitching rate, boil one-third to one-half cup of malt extract in a pint of water to make a wort of
S.G. 1.020-30. Boil wort for 15 minutes and cool. Add yeast and aerate well. Keep at 70-80oF Pitch at high  about
12 hours. Agitate frequently to increase aeration.

To pitch the yeast: clean the container or package with sanitizing solution. Shake well. open, and pour the yeast
into the fermenter.

Aerate well by stirring vigorously. Seal fermenter with airlock. Keep at 75oF until fermentation begins. Then cool
to desired temperature. Signs of fermentation should be evident within one day, depending on yeast strain,
brewing procedures, and fermentation temperatures.

FERMENTATION TEMPERATURE RANGE

Ale yeast 60-72oF; Lager yeast 46-58oF.

KEYS TO SUCCESSFUL FERMENTATION

A. Transfer yeast in active state (not after attenuated).
B. Aerate well at each transfer.
C. Use more yeast for high-gravity beer.
D. Use the freshest yeast possible.

Yeast Washing for the Home Brewer

Objective:To recover yeast from a finished batch of beer for repitching or storage for future brewing.

Materials:One primary fermenter after beer has been siphoned or removed.
Three sanitized 1 quart mason jars with lids, filled half full of sterile or boiled water which have been cooled and
chilled to refrigerator temperature (38 F)

Procedures:Sanitize the opening of the carboy.

Pour the water from one of the quart jars into the carboy. Swirl to agitate the yeast, hop residual, and trub from
the bottom.

Pour carboy contents back into the empty jar and replace the cover.

Agitate the jar to allow separation of the components. Continue to agitate periodically until obvious separation is
noticeable.

While the viable yeast remains in suspension, pour off this portion, into the second jar, being careful to leave as
much of the hops and trub behind as possible.

Agitate the second container to again get as much separation of yeast from particulate as possible. Allow
contents to rest, then pour off any excess water from the surface.

Pour off yeast fraction, which suspends above the particulate into the third container. Store this container up to 1
month refrigerated. Pour off liquid and add wort, 2 days before brewing or repitch into a new brew straight away.
Beer is one of the world's oldest alcoholic beverage. It is a popular drink, favored above all but water
and tea.

Beer is produced by the brewing and fermenting grains— malted barley, wheat, maize (corn), and rice
are widely used.

Some of humanity's earliest known writings refer to the production and distribution of beer: the Code
of Hammurabi included laws regulating beer and beer parlours, "The Hymn to Ninkasi," a prayer to the
Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe
for beer in a culture with few literate people.

From Pale Ales,Stouts, Porters to Meeds beer is as popular as it has ever been.
Click here for some home brewing recipes