Fermentis / Safale Safale - Belgian Saison Ale Yeast Be-134 Reviews
- Description
Ideal for dry and spicy Belgian-style beers, like Saisons
This typical brewer'south yeast strain is recommended for well-attenuated beers, produces fruity, floral and phenolic notes and a dry out character. Produces highly refreshing beers, information technology is ideal for Belgian-Saison manner.
Ingredients: Yeast ( Saccharomyces cerevisiae var. Diastaticus ), emulsifier E491
SAFALE™ BE-134 overview
SAFALE™ Be-134 sensory profile
SafAle™ Exist-134 is a very powerful beer yeast with regards to flavor production. It produces several flavor active components, such as as fruity esters and phenolic / spicy components, at loftier concentrations.
It has a very good diacetyl reduction ability.
Graphic symbol is dry, ideal for highly refreshing beers similar Belgian-Saison style.
SAFALE™ Be-134 technical features
Dosage / Temperature
50 to 80 1000/hl at ideally 18-26°C (64.4-78.8°F)
Utilise
Lesaffre know-how and continuous yeast product process improvement generates an infrequent 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.due east.:
① Direct pitching:
Pitch the yeast directly into 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 offset part of the filling of the vessel; in which example hydration tin can be washed 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). Exit to residuum xv to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
- Feasible yeast > 1.0 *10ten cfu/chiliad
- Purity : > 99.9 %
- Lactic acid leaner: < 1 cfu /107 yeast cell
- Acetic acid bacteria: < 1 cfu /107 yeast cell
- Pediococcus: < i cfu /107 yeast cell
- Full Leaner: < five cfu /ten7 yeast cell
- "Wild" Yeast*: < 1 cfu /ten7 yeast cell
- Pathogenic micro-organisms: in accordance with regulation
*EBC Analytica 4.2.6 – ASBC Microbiological Command-5D
Storage
For less than 6 months: the product must be stored beneath 24°C. For more than 6 months: the product must be stored beneath 15°C. For short periods not exceeding 7 days there is an exception to these rules.
Shelf life
36 months from production appointment. Refer to best before end date printed on the sachet.
Opened sachets must be sealed and stored at iv°C (39°F) and used inside 7 days of opening.
Do not use soft or damaged sachets.
Each Fermentis yeast is adult under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activeness.
Fermentis dry brewing yeasts are well known for their ability to produce a large diverseness of beer styles. In order to compare our strains, nosotros ran fermentation trials in laboratory atmospheric condition with a standard wort for all the strains and standard temperature weather condition (SafLager: 12°C for 48h and so 14°C / SafAle: 20°C). Nosotros focused on the post-obit parameters: Alcohol production, residuum sugars, flocculation and fermentation kinetic. Given the affect of yeast of the quality of the final beer it is recommended to respect the recommended fermentation instructions. Nosotros strongly suggest users to brand fermentation trials before whatever commercial usage of our products.
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Source: https://fermentis.com/en/product/safale-be-134/
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