WLP4007 - Saison Blend - PurePitch Next Generation

This yeast was isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a very mild spiciness and earthy flavour and aroma which is complemented by a subtle but magnificent array of fruity esters, including pear and light citrus fruit.

A blend of two unique yeast strains isolated from beers that embody the saison style, this blend is a balance of the many characteristic saison flavours and aromas. One yeast strain is a good attenuator that produces a spicy and mildly tart and tangy beer with a full mouthfeel. The other yeast strain is also a good attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. Together, they produce a dry but balanced beer with a unique flavour and aroma profile.

PurePitch Next Generation

PurePitch Next Generation represents double the pitching rate of the normal WLP4007 homebrew sachets and ensures a fool proof fermentation without the need for a starter. The commercial recommended pitching rate of 7.5 millions cells/mL allows you to pitch like the pros!

PurePitch Next Generation WLP4007 provides homebrewers and small scale brewers a convenient and modular package to pitch a consistent commercially recommended pitching rate for standard ale ranges of 7.5 million cells/mL per 20L.

Now At 2X The Pitch

PurePitch Next Generation represents double the pitching rate of the normal WLP4007 homebrew sachets and ensures a fool proof fermentation without the need for a starter. The commercial recommended pitching rate allows you to pitch like the pros!

Easy To Use

Just twist the cap & pitch!

Specifications - WLP4000 - Vermont Ale Yeast

Directions:
Use 1 vial per 19L of beer.
Select a strain/blend best suited for your fermentation. 

Store this vial in refrigerator, and remove 3-6 hours prior to use. 
Shake vial well to re-suspend, open cap carefully, add to 19L of aerated/oxygenated wort at 21C. Keep at this temperature until fermentation begins, and then change to desired fermentation temperature.  One vial will usually start fermentation in 5-15 hours. Wild yeast ,bacteria and blends may take longer.

The key to a quick start to fermentation are good aeration / oxygenation and temperature of ~21C at all times until fermentation begins.

If the O.G. is over 1.070, if the yeast is past its 'best before' date or if a faster start to fermentation is desired, a starter culture can be made. Starters are not recommended with blends as the proportions of different organisms can be altered.

To ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some here.

The benefits of using yeast nutrient are described in the pdf and video below:

Lallemand - Feeding Yeast for Brewing Success!

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