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©2020 by 41 pints of Beer.

SafAle S-04 (English) x 11.5g

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.


Available in 11.5g sachets


Fermentation temperature: Ideally 15-20°C (59-68°F)



  • 37 ppm at 18°P at 20°C in EBC tubes



  • 363 ppm at 18°P at 20°C in EBC tubes



  • 18 g/l*

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



  • +



  • Fast


Pitching rate instructions:

50 to 80 g/100 litres (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.


  • 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 (Sorbitan monostearate)


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



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


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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