Developed specifically for bottle conditioning. PRIME has a high alcohol tolerance, neutral flavor, ferments quickly, and has excellent flocculation to form a compact sediment at the bottom of the bottle, keg, or barrel.
Usage
Mix the desired amount of Dextrose in 5x its weight of water, boil, cool to approximately room temperature, and mix the sugar solution into your beer. To hydrate yeast, first, sanitize yeast brick and scissors. Use 10 grams of sterilized tap water, between 85-95°F/29-35°C, per gram of yeast. Sprinkle yeast onto the water. Allow the slurry to stand undisturbed for 20 minutes and then swirl. Use small amounts of beer to adjust to within 10°F/6°C degrees of beer temp. Mix yeast slurry into beer. Allow carbonation to develop for two weeks between 60–78°F/16–26°C before testing for adequate carbonation.
Attenuation Calculator
Attenuation Calculator
How this yeast strain would behave in a typical fermentation.
1.050
1.002
1.000
*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.
Footnotes
Footnotes
* Rough estimate based on yeast form
** Hazy and thiolized are based on research from Omega Labs
*** Origins are often unreliable (hearsay) and difficult to determine