SafAle BE-134 (Saison) [11.5g] Yeast

SafAle BE-134 (Saison) [11.5g] Yeast

SKU: 3516669530002

Fermentis SafAle™ BE-134 is the obvious choice for highly attenuated beers with phenolic character such as Belgian-Saison style. → Produces highly refreshing and drinkable beers. → Offers fruity aromas and spicy character such as clove notes. The SafAle™ BE-134 is a Saccharomyces cerevisiae var. diastaticus and is characterized 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 bring highly refreshing and drinkable beers.



  • Available in 11.5g sachets


Fermentation temperature:

  • ideally 18-28°C (64.4-82.4°F).



  • 45 ppm at 13.5°P at 20°C in EBC tubes



  • 180 ppm at 13.5°P at 20°C in EBC tubes



  • 0 g/l*

*0g maltotriose/L corresponding to an apparent attenuation of 90%



  • -



  • Slow


Pitching rate instructions:

  • 50 to 80 g/hl (10g - 16g per 20L)


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.
  • OR
  • 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 var. diastaticus), emulsifier E491



Typical Analysis:

  • % 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



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.


Shelf life

36 months from production date. 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.

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