Dosage and Application
The optimum pitch rate for this strain is between 0.5-1 g/L, but higher rates may be required if using under difficult fermentation conditions and/or with very high gravity wort.

To rehydrate the yeast, rehydrate in 10 times its weight of clean boiled water at 25-30°C. Do exceed 30 minutes of rehydration as times above this can be detrimental to yeast viability. When pitching yeast into wort, the temperature difference between rehydration and wort should not be over 10°C.

This strain can ferment within the range 10-25°C but best results are achieved when a temperature between 12°C and 22°C is maintained. Low temperature fermentations will result in cleaner, crisper beers, with higher temperatures resulting in a moderately higher level of fruity esters being produced.