Heritage Cologne Ale Brewing Yeast (500g)

Heritage Cologne Ale Brewing Yeast is a high quality active dry brewing yeast designed to deliver clean, crisp fermentation profiles with subtle fruity character. Comparable in performance to liquid yeast, it provides a practical, consistent and cost‑effective option for both craft and commercial brewers.

This strain produces a neutral fermentation character reminiscent of lager styles, while maintaining the flexibility of an ale yeast. Fermentation temperature is a key lever for controlling ester production, allowing brewers to produce beers ranging from refreshing Kölsch styles through to hop‑forward IPAs and full‑bodied stouts. These qualities make Heritage Cologne Ale Brewing Yeast an excellent choice as a reliable house yeast.

At packaging, the yeast contains greater than 93% dry weight with a viable yeast count exceeding 6.0 × 10⁹ cfu per gram. Levels of non‑Saccharomyces species and total bacteria are tightly controlled, each measuring less than one colony‑forming unit per 10⁶ cells. The product is supplied in 500 g vacuum packs, 10 kg vacuum packs and 11.5 g sachets.

Storage and handling

Heritage Cologne Ale Brewing Yeast should be stored under dry conditions at 4–10°C. The vacuum package remains hard until the seal is broken. Once opened, packs should be resealed if not fully used, stored at 4°C and used within five days. Shelf life is three years from the production date when stored correctly.

Pitching and rehydration

Pitching rates vary depending on original gravity and brewing conditions. A minimum of 0.5 million viable cells per millilitre per degree Plato is recommended. Pitching at 50–100 g/hL will achieve approximately 3–6 million viable cells per millilitre.
The yeast can be direct pitched successfully. If rehydration is preferred, rehydrate using ten times the weight of yeast in sterile wort below 5° Plato or sterile water at 28–35°C, with an optimum temperature of 30°C. Avoid temperature shock by adjusting the rehydrated yeast to within 5°C of the wort prior to inoculation. Use rehydrated yeast within 30 minutes.

Typical performance

 

• Attenuation: 76–82%
• Fermentation temperature: 16–22°C
• Flocculation: Medium
• Fermentation rate: Medium
• Alcohol tolerance: Up to 10% ABV
• Foam stability: Excellent
• Haze stability with dry hop: Moderate
• POF character: Negative
• Diacetyl reduction: Medium

Beer styles

Kölsch, California Common, American Wheat, Blonde Ale, Pale Ale, IPA, Hazy IPA, Fruited Beers.