PATAGON YEAST CO.

DescriptionPatagon Dry brewer yeast HT29 (Yeast for lager beer), a kind of bio-product,is primarily used in lager beer fermentation and it can quickly restore to after rehydration;1. Strong fermentation ability;2. Wide adaptable temperature range;3. Strong agglomeration ability;4. Suitable for all lager kinds of beer brewing.Brewing Characteristics of "Patagon" Brewer Yeast:1. Yeast fermentation temperature: 8-20°C;2. Fermentation degree: 68-74%;3. Speed of lowering the sugar degree:(1) 12°C, 7 days, 9.8Bx-4.0Bx;(2) 15°C, 4 days, 9.8Bx-4.0Bx;(3) 20°C, 1 day, 9.8Bx-4.5Bx;4. Strong diacetyl reduction capability, so resulting beers are tastier.Usage of "Patagon"Brewer yeast:1. Rehydration activation:(1) Dissolve our yeast in beer wort (the wort should satisfy the following conditions: sugar degree: 5-6Bx;(2) temperature: 30-32°C; volume: 5-10 times of the volume of dry yeast;);(3) 0.5-2 hours later, put the wort mixture into fermentation vessel.2. Used in beer houses:(1) When the fermentation starting temperature is above 15°C, the recommended dosage of dry yeast is 0.03%;and generally in 36-48 hours, when the sugar degree reduced to 4.5Bx, pressure keeping should begin.Note: When the temperature is 15°C, Patagon brewer yeast can directly used for beer fermentation without rehydrationactivation.(2) When the fermentation starting temperature is 11°C, the dosage of dry yeast is 0.04%; and pressure keeping usually startin 48-72 hours.(3) When the fermentation starting temperature is 8-9°C, the dosage of dry yeast is 0.05%; and the sugar degree can bereduced to 4.5Bx in 5-7 days.3. Used in brewery: beer yeast spread cultivation is adopted(1) The beer yeast spread cultivation should begin from 25°C; and then the temperature should be lowered gradually(generation by generation) to maintain beer yeasts' productive trait.(2) The ideal spread cultivation rate is 1: 5 with an inoculation concentration of 1.0×107--1.5×107 /ml.(3) During production period, the ideal inoculation concentration of canful yeast is 1.0×107-1.2×107 /ml; and the secondto the fourth generation beer yeast is the beat choice for beer fermentation.(4) Yeast recovery:Low temperature (about 0°C) recovery of medium layer beer yeast is the best. These yeasts have lower mortality andstronger vitality. (Note that the storage time should be no more than 3 days.)Specifications of "Patagon" Brewer Yeast:1. Quality Index: AprovedItem IndexAppearance Milky white; rod-like small particlesMoisture ≤6%Total yeast ≥200Total As ≤2.0 mg/kgPb ≤2.0 mg/kgPathogens NegativeIngredients: Natural yeast,emusifierItems contents(%)protein 60~80fat 1.5sugar 15~35moistrue 5~7crude faber 1.5caloricity 169(kcal/kg)2. Packaging:(1) Packing: Vacuum foil wrapping;3. Shelf life: 36 months in dry and cool places;