1.Product

Liquid Hop Unlock is a product produced by WHCLAB.

2. Introduction

Hop Unlock liquid pouches contain the yeast species Saccharomyces cerevisiae. It is a species that is naturally cultivated to have a strong IRC7 activity, it also produces a large amount of Beta-glucosidase that is involved with biotransformation. The yeast in itself produces a very powerful tropical ester flavor profile similar to Saturated or Sanders.

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 flavor 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 method can be used to increase the amount of bound thiols in the wort production process:

1. 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.
2. 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.
3. Dry Hopping with hops that work well with a strain that has high levels of biotransformation including Mosaic, Citra, Idaho 7 and Nelson Sauvion.
4. Including thiol precursors in the fermenting beer, there are a variety of products on the markets such as Phantasm and WHCLAB Thiol Booster that increase thiol precursor compounds within the fermenting wort add at dry hop or at high krausen for best results.
5. Different base malts contain a high variance of bound thiols within them, we would suggest asking your maltster/wholesaler if they can get data on the level of precursor in their malt products. If they are unsure on how to test for this you can put them in touch with our laboratory department.

For more detailed information, this is a great article for more information about the role of thiols in IPA production. http://scottjanish.com/the-locksmith-utilizing-bioengineered-yeast-and-high-bound-thiol-precersour-hops-and-phantasm-powder-to-thiol-drive-beer/

3. Technical Data

Oxygenation/aeration will be needed for generation 0.

Pitch rate for the first generation is dependent on the volume of wort and the starting OG,

Intended fermentation temperature: 17-18 degrees celsius.

4. Specification

Strain: Saccharomyces cerevisiae

Live Cells: >1.5-3.5 billion cells per ml

ABV Tolerance: 11%

Nitrogen Demand: Very High

Yeast type

NEIPA, Pale Ale, English Ale

Attenuation

73-77%

Temperature

17-22°C

Flocculation

Medium

Beer Style

Brown Ales, Imperial Stouts, NEIPAs, Pale Ales, Red Ales, Stouts, West Coast IPAs

Brewing Industry

We work closely with 100s of breweries globally to make sure our product is of the absolute highest quality. We can help with strain selection or increasing fermentation performance for new beers or improve old ones. We can help improve any processes within the breweries with a consultation. Our R&D Laboratory can help with keeping your QC within in check for batch releases and screen for any contaminants within the brewery.

Distilling Industry

Interested in any spirit production. We can help with increasing performance within the distillery or developing new products. Whether efficiency, flavour improvement or fermentation improvement is the goal we can help.

We currently offer liquid, cream or dried distillers yeast so we have something for every business.