YB-WLP4042 - Hazy Daze IPA Blend

Hazy Daze contains a proprietary blend of three Saccharomyces cerevisiae strains, all of which offer unique contributions to the production of crisp, hop forward beers. 
Expect this blend to throw bountiful amounts of peach, apricot, nectarine and grapefruit citrus esters, exhibit medium to low flocculation and reliably achieve good attenuation to produce beers with a dry and crisp character.

WLP4042 - Hazy Daze IPA Blend

Hazy Daze contains a proprietary blend of three Saccharomyces cerevisiae strains, all of which offer unique contributions to the production of crisp, hop forward beers.
Expect this blend to throw bountiful amounts of peach, apricot, nectarine and grapefruit citrus esters, exhibit medium to low flocculation and reliably achieve good attenuation to produce beers with a dry and crisp character.
This blend is great for a range of hop-forward beer styles, from light Session IPAs all the way up to Imperial IPAs.

Directions:
Use 1 vial per 19L of beer.
Select a strain/blend best suited for your fermentation. 
Store this vial in refrigerator, and remove 3-6 hours priot to use. 
Shake vial well to re-suspend, open cap carefully, add to 19L of aerated/oxygenated wort at 21C. Keep at this temperature until fermentation begins, and then change to desired fermentation temperature. 
One vial will usually start fermentation in 5-15 hours.
Wild yeast ,bacteria and blends may take longer.
The keys to a quick start to fermentation are good aeration / oxygenation and temperature of ~21C at all times until fermentation begins.
If the O.G. is over 1.070
If the yeast is past its 'best before' date
or if a faster start to fermentation is desired, a starter culture can be made.
Starters are not recommended with blends as the proportions of different organisms can be altered.
Best before date is 4 months after bottling.

To ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some here.

The benefits of using yeast nutrient are described in the pdf and video below:

Lallemand - Feeding Yeast for Brewing Success!

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