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Directions for use
It is common practice to add the yeast directly to the filled fermenting vessel for sorghum beer brewing with no initial re-hydration stage. Conventional yeast pitching rates are in the range of 1.0 to 1.6g per litre of wort. Safsorghum yeast can be used at a reduced rate due to the higher foaming and fermenting activity. A reduction of 20 to 25% can be achieved in most breweries.
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