Hazy Daze contains a proprietary blend of three Saccharomyces cerevisiae strains, all of which offer unique contributions to the production of crisp, hop forward beers.
Expect this blend to throw bountiful amounts of peach, apricot, nectarine and grapefruit citrus esters, exhibit medium to low flocculation and reliably achieve good attenuation to produce beers with a dry and crisp character.
This blend is great for a range of hop-forward beer styles, from light Session IPAs all the way up to Imperial IPAs.
We highly recommend a or two for your yeasts voyage OR for a short stay in our pick up lockers in the warmer months of the year.
Please choose Australia Post Express if you want to reduce the the risk of transit time delay and its affect on your yeast.
PurePitch Next Generation
PurePitch Next Generation represents double the pitching rate of the normal WLP4042 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 WLP4042 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 WLP4042 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 - WLP4042 - Hazy Daze IPA Blend
| Attenuation | 79% - 83% |
| Flocculation | Medium - Low |
| Optimum Temperature | 17.7°C - 22.2°C |
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 .
The benefits of using yeast nutrient are described in the pdf and video below:
