DOSAGE/TEMPERATURE
50 to 80 g/hl at ideally 15-20°C (59-68°F).
Fermentis produce a range of high quality brewing yeasts for use by both commercial brewers and home brewers alike allowing you to produce a wide range of beer styles.
Fermentis produce the ubiquitous SafAle US-05, which is one of the most popular brewing yeasts in the world and is perfect for your American style ales (and many more)
In addition Fermentis produce yeasts suitable for the brewing of many popular beer styles.
| Type of Beer | Characteristics | Suggested Yeast |
| NEIPA | Juicy, hoppy, hazy | S-33, K-97, S-04 |
| Weissen | Hazy, wheat base, phenolic, citrussy | WB-06 |
| Blanche | Hazy, wheat base, refreshing, spicy | WB-06, T-58, K-97 |
| Pils | Lager Beer, blond to golden, brilliant, refreshing, drinkable, slightly crispy, medium bitterness, highly digestible, neutral, malt or gently fruity | W-34/70, S-189, S-23 |
| Session | Blond, light body, low alcohol, hoppy, high drinkability | BE-134, K-97, US-05 |
| Kolsch | Blond, palatable, low alcohol, low bitterness, gently fruity | K-97, US-05, S-04 |
| IPA | Blond to amber, dry and hoppy | S-04, US-05 |
| Tripel | Blond to amber, high alcohol, malty, fruity, full body, roundness | HA-18, US-05, BE-256, S-33, K-97 |
| Saison | Blond to amber, refreshing, very dry, low alcohol, gently acidic and yeasty, hoppy, gently saturated | BE-134, WB-06, T-58 |
| Bitter | Blond to amber, medium body and residual sweetness balanced with high bitterness, hop character | S-33, S-04, US-05 |
| Ales (Pale/Amber/Brown) | Blond to brown, medium alcohol content, fruity (estery), more or less matly tastes and notes, nutty, caramel | S-04, BE-256, US-05 |
| Dubbel | Amber to brown, full bodied, malty, fruity, caramel, roundness | HA--18, S-33, S-04, BE-256 |
| Scotch | Amber to brown, full bodied, matly and lightly hoppy | HA-18, S-33, S-04 |
| Barley Wine | Amber to brown, woody, slightly saturated, maderised, stewed fruit | HA-18, S-33, T-58, BE-256, K-97 |
| Porter | Mild to dark brown with red tine, roast malt flavour and aroma, sweet to bitter flavour, medium body, fruity esters | S-04, BE-256, US-05 |
| Stout | Dark, creamy, smooth body, chocolate, coffee, roasted | S-33, S-04 |
| Imperial Stout | Dark, high alcohol, warm mouthful, chocolate, coffee, roasted | HA-18, T-58, BE-256, US-05 |
Click here to learn more about how Fermentis produce their dry yeast and for some guidance for the use of their yeast.
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The SafAle™ BE-134 is a Saccharomyces cerevisiae var. diastaticus and is characterised by a particularly high attenuation. This typical yeast strain is recommended for Belgian Saison-style beers. It gives fruity aromas with a slight spicy character (POF+) such as clove notes. This strain will produce highly refreshing and drinkable beers.
FERMENTATION: ideally 18-28°C
REHYDRATION INSTRUCTIONS:
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.
Refer to the technical data sheet for more information.
Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation.
REHYDRATION INSTRUCTIONS:
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.
Refer to the technical data sheet for more information.
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.
FERMENTATION: ideally 15-20°C
REHYDRATION INSTRUCTIONS:
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.
Refer to the technical data sheet for more information.
Fruity driven strain, gives a high mouthfeel and body to the beer. Ideal for Belgian Ales (Blond, Dubbel, Tripel, Quadrupel Styles) and strong English ales (ex. Imperial Stouts). It is also ideal for New England IPA’s. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.
USAGE
Lesaffre know-how and continuous yeast production process improvement generates an exceptional quality of dry yeasts able to resist to a very wide range of uses, incl. cold or no rehydration conditions, without affecting their viability, kinetic and/or analytical profile. Brewers can choose usage conditions that fit the best their needs, i.e.:
① Direct pitching:
Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.
② With prior rehydration:
Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
Refer to the technical data sheet for more information.
The right phenolic yeast for English & Belgian-style ales
Specialty brewer’s yeast selected for its strong fermentation character, intense fruity and phenolic flavours – especially banana, clove and peppery notes. Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.
Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491
Dosage / Temperature
50 to 80 g/hl at ideally 18-26°C (64.4-78.8°F).
Use
Lesaffre know-how and continuous yeast production process improvement generates an exceptional quality of dry yeasts able to resist to a very wide range of uses, incl. cold or no rehydration conditions, without affecting their viability, kinetic and/or analytical profile. Brewers can choose usage conditions that fit the best their needs, i.e.:
① Direct pitching:
Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.
② With prior rehydration:
Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
Refer to the technical data sheet for more information.
SafAle US-05 is an American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. It forms a firm foam head and presents a very good ability to stay in suspension during fermentation.
FERMENTATION: ideally 18-26°C
REHYDRATION INSTRUCTIONS:
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.
Refer to the technical data sheet for more information.
The SafAleTM WB-06 is a Saccharomyces cerevisiae var. diastaticus and is characterised by a particularly high attenuation.
This typical yeast strain is recommended for wheat beer fermentations and produces subtle estery and phenol flavour notes (POF+) such as clove notes typical of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.
FERMENTATION: ideally 18-24°C
REHYDRATION INSTRUCTIONS:
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.
Refer to the technical data sheet for more information.
English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindo-conical tanks.
FERMENTATION: ideally 15-20°C
REHYDRATION INSTRUCTIONS:
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.
Refer to the technical data sheet for more information.
Ensures a very good assimilation of fructose and excellent for low gravity ciders.
Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfeel respecting cider structure.
Ingredients: Yeast (Saccharomyces cerevisae), emulsifier : sorbitan monostearate (E491)
TECHNICAL CHARACTERISTICS
- Excellent settlement strength even with its sensitive to killer phenotype
- Regular kinetic
- Broad fermentation temperature spectrum: 10-30°C (50-86°F)
- Very low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) >0.7
- Very good assimilation of fructose
- Maximum initial SO2 level recommended: 125mg/L
- High malic acid consumption (up to 1.5g/L)
- Medium 2-phenylethanol and isoamyl acetate producer. Amylic notes can be enhanced especially when YAN/Sugar >1
SHELF LIFE: 4 years from production date.
For sweet and dry ciders from fresh or concentrated apple juices.
Provides an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.
Suitable for difficult fermentation conditions and mixes with sugar syrups. Ensures a very good assimilation of fructose and excellent for low gravity ciders.
Ingredients: Yeast (Saccharomyces cerevisae), emulsifier : sorbitan monostearate (E491)
TECHNICAL CHARACTERISTICS
- Excellent settlement strength thanks to its killer phenotype
- Fast kinetic
- Broad fermentation temperature spectrum: 10-30°C (50-86°F)
- Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) >0.7 – 0.8
- Very good assimilation of fructose
- Maximum initial SO2 level recommended: 75mg/L
- Very low malic acid consumption (less than 0.4g/L)
- Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters
SHELF LIFE: 4 years from production date.
For all types of sweet and dry ciders from fresh or concentrated apple juices.
Provides a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Sweet and round mouthfeel.
Suitable for difficult fermentation conditions and mixes with sugar syrups. Ensures a very good assimilation of fructose and excellent for low gravity ciders.
Ingredients: Yeast (Saccharomyces cerevisae), emulsifier : sorbitan monostearate (E491)
TECHNICAL CHARACTERISTICS
- Very good settlement strength even with its sensitive to killer phenotype
- Regular to fast kinetic
- Broad fermentation temperature spectrum: 10-30°C (50-86°F)
- Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) >0.7
- Good assimilation of fructose
- Maximum initial SO2 level recommended: 100mg/L and low production of acetaldehyde and SO2
- Medium malic acid consumption (up to 0.9g/L)
- Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters
SHELF LIFE: 4 years from production date.
For sweet ciders with a very high aromatic intensity and complexity leading to fresh, fruity notes and a round mouthfeel.
Complexity tends towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce).
Ensures a very good assimilation of fructose and excellent for high gravity ciders.
Ingredients: Yeast (Saccharomyces cerevisae), emulsifier : sorbitan monostearate (E491)
TECHNICAL CHARACTERISTICS
- Regular slow kinetic
- Broad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F)
- High nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) >0.9
- Medium assimilation of fructose
- Maximum initial SO2 level recommended: 50mg/L. Very low production of acetaldehyde and SO2.
- High malic acid consumption (up to 1.4g/L)
- Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer.
SHELF LIFE: 4 years from production date.
Originating from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows you to brew fairly neutral flavour beers with a high drinkability.
FERMENTATION: ideally 12-15°C
REHYDRATION INSTRUCTIONS:
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.
Refer to the technical data sheet for more information.
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. SafLager W-34/70 allows you to brew beers with a good balance of floral and fruity aromas and gives clean flavours and high drinkable beers.
Sensory analysis performed by Fermentis shows that SafLager W-34/70 is a very robust, stable and neutral yeast capable of producing high quality lagers at fermentation temperatures as high as 20℃.
FERMENTATION: ideally 12-15°C
REHYDRATION INSTRUCTIONS:
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C (70°F to 77°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.
Refer to the technical data sheet for more information.
Bottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate.
FERMENTATION: ideally 12-15℃
REHYDRATION INSTRUCTIONS:
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C (70°F to 77°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.
Refer to the technical data sheet for more information.
