SafLager S-189 (Swiss) [11.5g] Yeast

Fermentis SafLager™ S-189 originating from the Hürlimann brewery in Switzerland. SafLager™ S-189 lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a high drink-ability.

 

Available in 11.5g sachets

 

Fermentation temperature: Ideally 12-15°C (53.6-59°F)

 

TOTAL ESTERS

  • 30 ppm ppm at 18°P at 12°C during the first 48 hours of fermentation then 14°C in EBC tubes

 

TOTAL SUPERIOR ALCOHOLS

  • 170 ppm at 18°P at 12°C during the first 48 hours of fermentation then 14°C in EBC tubes

 

RESIDUAL SUGARS

  • 4 g/l*

*2g maltotriose/L corresponding to an apparent attenuation of 84%

 

FLOCCULATION

  • +

 

SEDIMENTATION

  • Fast

 

Pitching rate instructions:

80 to 120 g/hl (100L) (16g- 24g per 20L batch) for fermentation at 12°C – 15°C (53.6-59°F). We recommend 2 x 11.5g sachets per 19L / 5 gallon brew length to get a healthy fermentation. Increase pitching for fermentation lower than 12°C (53°F), up to 200 to 300 g/hl at 9°C (48°F)

 

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.

 

Ingredients:

Yeast (Saccharomyces cerevisiae), emulsifier E491

SafLager-S-189

 

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

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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