Labels:text | black and white | font | paper | document OCR: WYEAST PURE YEAST CULTURES, the bag-in-a-bag, in a new, better and tougher bag. One of the bags holds the nutrient, the other bag the yeast. Squaszs the packet to break the inner bag, and mix it up. As soon as it swells up, like a little pillow, cut it open, and add the laboratory clean yeast to your wort. ALES: #1007 German, #1214 Belgian, #1338 Altbier, #1028 London, #1056 American, #1098 British, #1084 Irish Stout. LAGERS: #2308 Munich, #2007 Pilsen, #2035 Now Ulm, #2206 Bavarian Lager, #2042 Danish, #2112 California, #2128 Bohemian SPECIALTY: #3056 Bavarian Wheat #3134 Sake Yeast For 5 gallons, $4.00 DRY YEASTS Rehydrate in 100 dagras F. water 10 minutes. Then feed, or add to wort, avoiding sudden temperature changes of 10 degrees. Culture all Kitzinger yeasts a day ahead. FERMENTASTIC The cleanest dry yaast aver developed. British Ale or German Lager, packed by us, and the only yeast with a packing date. 14 grams for 5 + gallons $2.00 American Ale 7 gm. . 50 Amarican Lagar 7 gm. . 50 Kitzinger Ale 5 gm. . 99 Kitzingar Lager 5 gm. . 99 EDME British Ale 11.5 gm. . 99 Muntona British Ale 7 gm. . 99 YEAST BANK For preserving frozen samples of yeast. With 5 sampla tubes. $5.95 Extra sample tubes .59 Freeze-Shield solution, 4 oz. $2.50 BREWING CHEMISTRY GYPSUM (Calcium Sulfate) A water hardening mineral 2 oz .99 CHALK (CaCO3) Temporary Hardness for dark beera 2 oz .99 IRISH MOSS A seaweed, helps clear bear during bolling 1 oz .99 KOJI CONCENTRATE A starch converting enzyme used in beer and sake. Under ideal conditions, 122 F. and pH 5, 1/2 tsp will convert 5 lbs. of mash into sweet wort In 15 minutes. 1 oz 1.95 HEADING AGENT A scant 1/2 tap dissolved in water and stirred into beer at bottling time improves head retention. 1 oz 1.95 WATER TREATMENT AND YEAST NUTRIENT AN minerals and nutrients to "Burtonize" soft water for Ales. For 5 gal .75 POLYCLAR For "chill-proofing" bear. 1/2 oz .85 Page 7
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