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Muntons Premium Gold brewer's yeast has proved itself for many years as a particular favorite for brewers of all malt beer recipes or recipes that call for a high percentage of malt in the grist formulation. It has the ability to resist ‘sticking' a problem often experienced with all malt recipe beers. And it has excellent crusting characteristics; the yeast residue sticks to the bottom of the fermenter, bottle or pressure barrel in a firm mass, resisting disturbance, meaning you get more beer, less waste.
Brewing Properties of Muntons Premium Gold
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
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