Mango Madness 500 g
WHC Lab
Mango Madness ferments rapidly at high temperatures, producing aromas of guava and mango, as well as high levels of biotransformation.
Kundrecensioner
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Write a review, click HERE!Introducing Mango Madness yeast, an innovative and cutting-edge strain selected to revolutionise the brewing process with its unique aromatic profile, thermotolerant properties and ability to accelerate fermentation. By using Mango Madness yeast, breweries can achieve faster turnarounds, increasing their production capacity without compromising on the quality and flavour profiles of their hop-forward beers.
This yeast produces a guava and mango aroma, and gives high levels of biotransformation. A diacetyl rest is not needed with this yeast strain. Dry hop can be performed at elevated temperatures in the 15°C to 25°C range, and associated hop creep is lower then other IPA strains. Mango Madness yeast thrives in high-temperature environments, allowing for fermentation at elevated temperatures beyond the capabilities of traditional yeast strains. This thermotolerance not only enables brewers to shorten fermentation and conditioning times significantly, but also reduces energy costs associated with cooling.
Oxygenation and/or rehydration for Generation 0 may be beneficial, but not necessary.
BEER STYLES: Brown Ale, Imperial Stout, New England IPA, Pale Ale, Stouts, West Coast IPA, Double IPA, Amber Ale
| Alcohol Tolerance | ABV 17% |
| Dosage | 0.3-1 g/ liter |
| Flocculation | Low |
| Liquid / Dry | Dry Yeast |
| Temperature | 31 - 37°C |
| Yeast Style | Ale |
| Attenuation | 76 - 80% |
| Storage instructions | in cooler |
| POF+/- | POF- |
| STA1 | Negative |
| Size | 500 g |
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Innovation and flavour are at the core of WHC Lab. We’re constantly developing cutting-edge fermentation solutions that keep you ahead of the curve through the latest advancements in brewing and distilling biotechnology.
