SafAle S-04 (English) [11.5g] Yeast

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)
 
 
 
TOTAL ESTERS
 
  
 
37 ppm at 18°P at 20°C in EBC tubes
 
 
 
 
 
TOTAL SUPERIOR ALCOHOLS
 
  
 
363 ppm at 18°P at 20°C in EBC tubes
 
 
 
 
 
RESIDUAL SUGARS
 
  
 
18 g/l*
 
 
 
*0g maltotriose/L corresponding to an apparent attenuation of 90%
 
 
 
FLOCCULATION
 
  
 
+
 
 
 
 
 
SEDIMENTATION
 
  
 
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.
 
 
 
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.
 
 
 
 
 
Ingredients:
 
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
 
 
 
Storage
 
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.