Descriptionsof Beer Active Dry Yeast:
1. The active dry yeast, a kind of bio-product, is primarily used in beerfermentation and it can quickly restore to cells after rehydration;
2. Strong fermentation ability;
3. Wide adaptable temperature range;
4. Strong agglomeration ability;
5. Suitable for all kinds of beer brewing.

BrewingCharacteristics of Beer Active Dry Yeast:
1. Yeast fermentation temperature: 8-20;
2. Fermentation degree: 60-66%;
3. Speed of lowering the sugar degree:
(1) 12, 7 days, 9.8Bx-4.0Bx;
(2) 15, 4 days, 9.8Bx-4.0Bx;
(3) 20, 1 day, 9.8Bx-4.5Bx;
4. Strong diacetyl reduction capability, so resultingbeers are tastier.

Usage of BeerActive Dry Yeast:
1. Rehydration activation:
(1) Dissolve our yeast in beer wort (the wort should satisfy the following conditions: sugar degree:5-6Bx; temperature: 30-32; volume: 5-10 times of the volume of dry yeast;);
(2) 1.5-2 hours later, put the wort mixture intofermentation vessel.

2. Used in beer houses:
(1) When the fermentation starting temperature is above 15, the recommendeddosage of dry yeast is 0.03%;
and generally in 36-48 hours, when the sugar degree reduced to 4.5Bx, pressurekeeping should begin.
Note: When the temperature is 15, the beer active dry yeast can directly usedfor beer fermentation without rehydration activation.
(2) When the fermentation starting temperature is 11, the dosage of dry yeastis 0.04%; and pressure keeping usually start in 48-72 hours.
(3) When the fermentation starting temperature is 8-9, the dosage of dry yeastis 0.05%; and the sugar degree can be reduced to 4.5Bx in 5-7 days.

3. Used in brewery: beer yeast spread cultivation is adopted
(1) The beer yeast spread cultivation should beginfrom 25; and then the temperature should be lowered gradually (generation bygeneration) to maintain beer yeasts\' productive trait.
(2) The ideal spread cultivation rate is 1: 5 with an inoculation concentrationof 1.0107--1.5107 cells/ml.
(3) During production period, the ideal inoculation concentration of canful yeast is 1.0107-1.2107 cells/ml; and the second tothe fourth generation beer yeast is the beat choice for beer fermentation.
(4) Yeast recovery:
Low temperature (about 0) recovery of medium layer beer yeast is the best.These yeasts have lower mortality and stronger vitality. (Note that the storagetime should be no more than 3 days.)

Specifications ofBeer Active Dry Yeast:
1. Quality Index:

2. Packaging:
(1) Packing: Vacuum foil wrapping;
(2) Specification: 500g/bag, 20 bags/carton;
3. Shelf life: 12 months in dry and cool places;