Neutral-saccharomyces ale yeast engineered for clarity and neutrality in flavor, making it perfect for delicate or adjunct-heavy beers Medium flocculation and solid attenuation ensures bright, clean fermentation performance with no phenolic or ester interference Recommended for Blonde Ale, Kolsch, Mild Ale, Session Ale, Fruit-Infused Ale, Classic or Experimental Pale Ale Ferment between 59-77°F Angel Yeast CN36 is a neutral-saccharomyces ale yeast engineered for clarity and neutrality in flavor, making it perfect for delicate or adjunct-heavy beers. With medium flocculation and solid attenuation, CN36 ensures bright, clean fermentation performance with no phenolic or ester interference. Its POF-negative, non-diastatic nature supports a clean profile that lets ingredients speak for themselves. Exceptionally clean, neutral ale profile Medium flocculation for clear, bright beer Moderate attenuation (~75–85%) for balanced finish Ferments comfortably at 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C) POF-negative and non-diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Optimal range: 64–72°F (18–22 °C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 2.0 g/L (200 g/hL) for high-gravity or adjunct-rich worts Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes, then temper and pitch within 30 minutes to ensure maximum yeast health. Applications: Blonde Ale • Kolsch • Mild Ale • Session Ale • Fruit-Infused Ale • Classic or Experimental Pale Ale

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