Saflager SH-45

Dosage/Temperature

80 – 120 g/hl (0.11 – 0.16 oz/gal) at ideally 12 – 18°C (53.6 – 64.4°F)

Usage

Lesaffre know-how and the continuous improvement of our yeast production process generates an exceptional quality of dry yeasts. These yeasts are able to resist a very wide range of uses, incl. cold or no rehydration conditions, without their viability, kinetic and/or analytical profile being affected. Brewers are therefore free to choose the usage conditions that best fit their needs.

With our E2UTM label, you have the choice: you can rehydrate or pitch directly; depending on your equipment, habits and preferences.

① Direct pitching:

Pitch the yeast directly into the fermentation vessel over the surface of the wort at or above the fermentation temperature.
Gradually sprinkle the dry yeast into the wort, ensuring an even coverage of the entire surface available to avoid any clumps.

Ideally, add the yeast during the first part of filling the vessel. In this case, hydration can be done at wort temperature higher than fermentation temperature, given that the remainder of the fermenter will be filled with wort at a lower temperature to bring the entire wort temperature down to the recommended fermentation temperature.

② With prior rehydration:

Alternatively, sprinkle the yeast into a minimum of 10 times its weight of sterile water or boiled and hopped wort at 21°C to 25°C (69°F to 77°F).

Leave to rest 15 to 30 minutes, then gently stir and pitch the resultant cream into the fermentation vessel.