German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers.
Available in 11.5g sachets.
- 23 ppm at 18°P at 20°C in EBC tubes
TOTAL SUPERIOR ALCOHOLS
- 248 ppm at 18°P at 20°C in EBC tubes
- 10 g/l*
*2g maltotriose/L corresponding to an apparent attenuation of 81%
- attenuation of 75%
Fermentis dry brewing yeasts are well known for their ability to produce a large variety of beer styles. In order to compare Fermentis strains, Fermentis ran fermentation trials in laboratory conditions with a standard wort for all the strains and standard
temperature conditions (SafLager: 12°C for 48h then 14°C / SafAle: 20°C). Trials focused on the following parameters: Alcohol production, residual sugars, flocculation and fermentation kinetic.
Given the impact of yeast of the quality of the final beer it is recommended to respect the recommended fermentation instructions. We strongly advise users to make fermentation trials before any commercial usage of our products
- ideally 15-20°C (59-68°F)
50 to 80 g/100 litres (10g – 16g per 20L)
- Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes.
- Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
- Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps.
- Leave for 30 minutes, then mix the wort using aeration or by wort addition.
Yeast (Saccharomyces cerevisiae), emulsifier E491
- % dry weight: 94.0 – 96.5
- Viable cells at packaging: > 6 x 109 /g
- Total bacteria*: < 5 / ml
- Acetic acid bacteria*: < 1 / ml
- Lactobacillus*: < 1 / ml
- Pediococcus*: < 1 / ml
- Wild yeast non Saccharomyces*: < 1 / ml
- Pathogenic micro-organisms: in accordance with regulation
*when dry yeast is pitched at 100 g/hl i.e. > 6 x 106 viable cells / ml
36 months from production date. During transport: The product can be transported and stored at room temperature for periods of time not exceeding 3 months without affecting its performance.
At final destination: Store in cool (< 10°C/50°F), dry conditions. Best to keep your yeast in the fridge to keep it happy and viable.
Refer to best before end date printed on the sachet.
Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.