LIMIT: 1 vial/order
M. reukaufii poorly utilizes maltose and longer chain maltose derivatives like maltotriose, though the genus in general is thought to have fairly strong expression of glucosidases, or enzymes that can transform and modulate the character of the beer by altering glycoside substrates.
While only attenuating to 20-25% on its own in brewer’s wort, in co-fermentations it has been shown to drop gravity and pH of the fermentation faster, accentuate and modulate the aroma profile and soften the perceived bitterness of the finished product.
This accentuation of the aroma profile is likely due to not only the complex though rather subdued fruit cocktail ester profile of M. reukaufii, but also likely owing to the production of glucosidases that utilize hop glycosides as substrate to free flavor active molecules from the sugars to which they are bound.
This strain MUST be used in conjunction with other yeast that can ferment brewer’s wort (capable of fermenting maltose).
Count: ~ 10 billion cells/vial
Temperature: 60 - 100 ºF
Attenuation: 20-25% (cannot utilize maltose)
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