SafAle™ BE-134 Belgian Saison
This typical yeast strain is recommended for Belgian Saison-style beers and is characterized by a particularly high attenuation. It gives fruity aromas with a spicy character such as clove notes. This strain will produce highly refreshing and drinkable beers.
RESIDUAL SUGARS: 0 g/l* *0g maltotriose/L corresponding to an apparent attenuation of 90%
TOTAL SUPERIOR ALCOHOLS: 180 ppm at 13.5°P at 20°C in EBC tubes
TOTAL ESTERS: 45 ppm at 13.5°P at 20°C in EBC tubes
SEDIMENTATION: slow
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.
INGREDIENTS: Yeast (Saccharomyces cerevisiae), emulsifier E491
TOTAL ESTERS TOTAL SUPERIOR RESIDUAL FLOCCULATION SEDIMENTATION
At final destination: Store in cool (< 10°C/50°F), dry conditions.
SHELF LIFE
ALCOHOLS SUGARS
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.
Fermentis dry brewing yeasts are well known for their ability to produce a large variety of beer styles.
In order to compare our strains, we ran fermentation trials in laboratory conditions with a standard wort for all the strains and standard temperature conditions (SafLager: 12°C for 48h then 14°C / SafAle: 20°C). We focused on the following parameters: Alcohol production, residual sugars, flocculation and fermentation kinetic.
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
Given the impact of yeast on the quality of the final beer it is recommended to respect the prescribed fermentation instructions. We strongly advise users to make fermentation trials before any commercial usage of our products
TECHNICAL DATA SHEET - SafAle™ BE-134 - Rev : March2017
FERMENTATION: ideally 18-28°C (64.4-82.4°F)
PITCHING: 50 to 80 g/hl
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.
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.
