SafAle™ T-58 Fermentis
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively
sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes,
then mix the wort using aeration or by wort addition.
clumps but a powdery haze when resuspended in the beer.
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Yeast started working in an hour but only lasted about 30 hours then it was real slow I don't know if this is normal or not.