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Directions for use
The yeast can be re-hydrated into a cream prior to pitching or added dry, direct to the fermenting vessel. The goal is to maintain the viability of as many yeast cell as possible. From work done in our laboratories, viability can be enhanced by elevating the temperature of the rehydration stage above the desired fermentation starting temperature (23C ± 3C for Saflager and 27 ± 3C for Safbrew and Safale) for a short period. Full details are available on the PDF download for each yeast strain.
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