This is a product of the Wyeast 4nd quarter 2011 Private Collection, released October through December 2011.
The Wyeast 1469-PC West Yorkshire Ale Yeast strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
Alc. Tolerance: 9% ABV
Flocculation: high
Attenuation: 67-71%
Temp. Range: 64-72°F (18-22°C)
Beer Styles: Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout
Wyeast Activator packages contain a minimum of 100 billion cells designed to directly inoculate 5 gallons of standard strength ale wort (1.034-1.060 SG) with professional pitching rates. The Wyeast Activator packages contain live yeast cells in a liquid slurry, packaged in an optimum condition for storage while maintaining the ability for rapid and complete fermentation.
Instructions for the proper use of Wyeast Activator packages:
1. To activate, locate and move inner packet to a corner. Place this area in palm of one hand and firmly smack package with the other hand to break inner nutrient packet. Confirm inner packet is broken.
2. Shake the package well to release the nutrients.
3. Allow package to incubate and swell for three hours or more at 70-75°F (21-24°C) or immediately direct pitch into wort.
4. Use sanitizing solution to sanitize the package before opening.
5. Shake well, open and pour Activator™ into five gallons of well-aerated or oxygenated wort at 70-75°F (21-24°C). Maintain temperature until fermentation is evident: by CO2 bubble formation, bubbling airlock or foaming on top of wort.
6. Adjust to desired fermentation temperature.
Wyeast Activator packages will sometimes swell slightly, or moderately during shipping or later while properly stored. This is not an indication of deterioration if the package is less than 6 months old and has been properly handled. This is result of trace amounts of nutrients, still available at the time packaging, causing small amount of culture activity and CO2 production. Some strains are more prone to this than others.