Originating from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a
high drinkability.

FERMENTATION: ideally 12-15°C

REHYDRATION INSTRUCTIONS:
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C. Leave to rest 15 to 30 minutes.
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. 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.

This is a bulk product - one unit equals 1kg.

Aurora has been developed to produce rich bready, fruit cake aroma and orange/red colour. It has a long traditional germination process to create complex sugars and amino acids which react during a careful kilning regime. The resulting maillard reaction is responsible for the colour and flavour. 

Also known as: Honey and Melanoidin Malt

Used to improve clarity for crystal clear beer and wine. Will also remove unwanted compounds resulting in smoother flavour. Sufficient for 250L of beer or wine.