WLN4100 Ultra-Ferm Single Vial

When brewers want to produce light beers or dietetic beers they need to have complete hydrolysis of starch and dextrins to fermentable glucose. Traditional brewing methods permit only 75% to 80% hydrolysis of starch present in the raw grain material. Ultra-Ferm allows for total hydrolysis of dextrins to fermentable glucose, from all types of starch.

Ultra-Ferm optimal pH is between 3.5 and 5.5. Temperature should not exceed 140°F. Amyloglucosidase activity is completely destroyed when the wort is held at 185°F for 10 minutes. You can also add this with your yeast to achieve a final gravity of 1.000.

This is a perfect additive when brewing a Brut IPA or Champagne Beer because it eliminates all residual sugar. Can also be used when trying to produce a low calorie or high-alcohol beer. 

USE: add at the beginning of mash-in or alternatively when adding the yeast.

Store at 39-46°F. Stable for 12 months.