Basic procedure for preparing and activating starter yeasts for beer

Remove the yeast from the refrigerator and allow it to acclimatize in an environment with a temperature of 20-25°C at least 8-10 hours before use. It is recommended not to shake the yeast bottle before use.
Transfer the beer must into the fermentation tank bringing it to the desired fermentation temperature.
Add the chosen ATECREM yeast to the fermenter during beer must transfer only when there is a volume of must inside the fermenter of approximately 100 liters and the temperature is stable.
-1 kg of ATECREM is suggested for inoculation of 10/11 hl of must with a degree Plato <16. With yeasts used for low fermentation the dosage should be doubled.
-To promote yeast activation and replication we recommend the use of 30-50 g/hl of LYSOPOL (yeast autolysate) as a nutrient during the inoculation phase. The use of LYSOPOL allows to decrease the lag-time and contributes to the organoleptic improvement of the beer.
With the use of ATECREM yeasts, it is not necessary to oxygenate the must to promote yeast activation and cell replication, as our yeast cream is already active.
In conical bottom fermenters, it is advisable to turn off, if possible, the lowest cooling band during fermentation in order to allow the yeast to perform a homogeneous fermentation of the mass thanks to the convective motions formed during the fermentation phase, which allow a continuous dispersion of the yeast in the must.