Mango Madness – thermotolerant IPA yeast 11 g from WHC Lab Mango Madness from WHC Lab is a thermotolerant dry yeast that gives guava and mango aromas. The yeast thrives at high temperatures and ferments quickly, which greatly shortens fermentation and conditioning time. You also do not need cooling to keep fermentation under control, which saves energy. The yeast allows dry hopping at 15–25 °C. Mango Madness is a good fit for IPA and NEIPA. Technical data Pitch rate: 3–10 g per 10 litres, minimum 5 g per 10 litres at OG 1.045 Recommended fermentation temperature: 31–37 °C Flocculation: low Attenuation: 76–80 % Fermentation time: 2–3 days at 34–37 °C Alcohol tolerance: 17 % Read more about Mango Madness Technical data sheet Frequently asked questions about Mango Madness How much yeast do I need for 20–25 litres? WHC Lab states 3–10 g per 10 litres and a minimum of 5 g per 10 litres at OG 1.045. One 11 g sachet therefore covers about 20 litres at OG 1.045. For stronger beers or larger batches, use two sachets. What temperature should I ferment at? The recommended fermentation temperature is 31–37 °C. At 34–37 °C, fermentation is finished in 2–3 days. Still check with a hydrometer before packaging. How do I keep the temperature that high? A heat mat around the fermenter, controlled by a temperature controller, is a simple solution. Fermentation is vigorous, so leave plenty of headspace in the fermenter. Can I use the yeast after the best before date? Yes. Dry yeast that has been stored cold keeps well beyond the date on the pack. Related WHC Lab dry yeast High Voltage 11 g – WHC Lab Project Brew heat mat 30 W

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