WHC Lab Sweet Release Brewing Yeast 11g

Description

Unlock a world of aromatic possibilities with our dried innovative thiol-releasing yeast, “Sweet Release.” For brewers seeking to take their craft to the next level, this yeast strain is a game-changer. Sweet release is a maltotriose negative strain that has high levels of biotransformation a very mango forward ester profile. Sweet release has a relatively low attenuation value which makes the yeast a great option for beer styles calling for a low ABV or a sweet body such as stouts or NEIPA’s..

One of the standout features of “Sweet Release” is its ability to amplify the aromatic qualities of your brew. Thiols, those magical compounds found in hops and malt, hold the key to fruity, tropical, and citrus-like aromas that are highly sought after in today’s beer landscape. With the right techniques and products like Phantasm, coupled with our thiol-releasing yeast, you can fine-tune the intensity of thiol release and, in turn, your flavour expression.

IRC7 is a gene associated with the production of Beta-lysase, this enzyme is associated with the release of bound thiols. Bound thiols occur naturally in different quantities in various hop and malts but do not contribute to the flavour of the finished product as they remain bound. If the bound thiols naturally present in wort are released it contributes to a more powerful aroma including notes of mango, guava, passionfruit and white wine notes. Because of these enzymes this yeast can be used to increase your aroma in beer production. Alternatively reduce the overall cost of hop usage by reducing the amount of hops used or by switching the hops used to less costly hops varieties.

A variety of methods can be used to increase the amount of bound thiols in the wort production process:

Mash Hopping- Mash hopping with hop varieties such as cascade or calypso at a rate of 3-4g/L significantly increases the amount of bound thiols in the wort and is highly recommended.

Whirlpool additions with hops that have high levels of bound thiols. Apollo, Eureka, Hallertau Hallertauer, Nugget, Hallertau Perle, and Idaho 7 are all hop varieties that have been tested to be high in these levels.

Dry Hopping with hops that work well with a strain that has high levels of biotransformation including Mosaic, Citra, Idaho 7 and Nelson Sauvion.
Including thiol precursors in the fermenting beer, there are a variety of products on the markets such as Phantasm that increase thiol precursor compounds within the fermenting wort add at dry hop or at high krausen for best results.

Different base malts contain a high variance of bound thiols within them, we would suggest reviewing data on the level of precursor in their malt products.