Pitch your yeast at 15–16°C into well-aerated wort and maintain that temperature.
Once fermentation hits about 75% attenuation (day 3–4), raise the temp by 2°C for a diacetyl rest.
Hold this temperature until gravity is stable for 3 days, then cold crash for 7–10 days to clarify and stabilise your beer.

Pitch yeast at 17–18°C and maintain throughout primary fermentation.
After reaching 75% attenuation (around day 3–4), raise the temperature by 2°C for a diacetyl rest.
Once gravity is stable for 3 days, cold crash 7–10 days for clarity and flavour stability.

Use Biofine! It’s a fining agent that drops out yeast and haze fast — giving you brilliant clarity and cleaner flavour.
Why you’ll love it:

Clear beer within 8–12 hours

Reduces haze, improves clarity and flavour stability


How to use: Add Biofine at yeast pitch, then after your diacetyl rest, cool to 4°C for 8–12 hours, and continue cold crashing at 0°C for 7–10 days.

Try Tetra Hop — a hop extract that enhances foam quality and adds smooth, stable bitterness.
Benefits:

Stronger foam and lacing

Light-stable bitterness (perfect for clear bottles)

Clean, consistent bitterness


How to use: Add at yeast pitch and dose to your preferred bitterness level. Recommended starting dosage at 3-4 IBU