Labels:text | black and white | font | paper | document OCR: WYEAST PURE YEAST CULTURES, the bag-in-a-bag. la o now, batter and tougher big. One of the bags holds the nutrient, the other bag he yht-Sqwerty dos packet to break the inner bag, and mix # up. As soon as M awela tap, like a little pilow, tut it open, and add the Mooratory chen yaast to you wort. ALES: #1007 German, #1214 . #1338 Alther. #1028 Londor, #1056 Arterican, #1088 British, #1084 Irish 5tout. LAGERS: #2308 Munich, #2207 Plom, /2035 Now UImr. #2206 Bavarian Loger, #2042 Danish, #2112 California, #2128 Bohanian SPECIALTY: 13056 Bavarian Wheat #3134 Sake Yaart For 5 gallons, $4.00 DRY YEASTS Rehydris In 100 degree F. www 10 minutes. Ther feed, or add to wor, avoiding midden temperature changes of ID negrees. Cuture al Ritonger yeasts a day thend. FERMENTASTIC The cleanest dry youust Fuer devalcced British Ale or German Lager, packed by uh, and the only YE88t with a packly dat. 14 grams for 5 - polona $2.00 /mancan Ale 7 om. . 50 5 gm. . 99 om. . 50 Ktzinger Ale Om. EDME British Ale 11.5 om. . 99 Muntons British Ale 7 - . . 98 YEAST BANK Pu preserving frozen sampas of yipar. With 5 Lampe tods. 95 85 Extra sample tuzes .59 Freeza-Shield solution, 4 or. $2.50 BREWING CHEMISTRY GYPSUM |Cacium Sulfato) A water hardlening nenenul 2 oz 99 CHALK ICACCS) Temporary Hardness for dark 2 02 99 IRISH MOSS A seaweed, wps chier beer during boiling 1 07 99 KOJI CONCENTRATE A starch comarting wayne used in boer and sake. Uncer ideal conditions, 122 F. and pH 6, 1/2 tsp will CONVart a IDA. M mash into awast wert In 10 minut. 1 ox 1.95 HEADING AGENT A scar: 1/2 tap dissolved In water and stirred into ber at bottling time improves beed mundon. e . 1 or 195 WATER THEAIMENT AND YEAST NUTRIENT A& minerals ard nutrients t> "Burtonlze" soft wear for Alla. For 5 gel .75 POLYCLAR Fur "chil-proofing" banr. 1/2 oz 86 Page 7
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