Saflager s-189

$4.99

Originating from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a high drinkability.

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

30

total esters total superior alcohols residual sugars flocculation

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

24 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.

Ingredients : Yeast (Saccharomyces cerevisiae), emulsifier E491

170 4 g/l*

*corresponds to an apparent

attenuation of 84%

Fermentis Division of S.I.Lesaffre

BP 3029 - 137 Rue Gabriel Péri

59703 Marcq en Baroeul Cedex France

Tel: +33(0)3 20.81.62.75

@ : fermentis@lesaffre.fr

saflager s-189

ppm at 18°P at 12°C during the first

48h of fermentation then 14°C in

EBC tubes

ppm at 18°P at 12°C during the first

48h of fermentation then 14°C in

EBC tubes

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 & Safbrew : 20°C) . We focused on the following parameters: Alcohol production, residual sugars, flocculation and fermentation kinetic.



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