Saflager W-34/70 (10 PACK!!)

This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Saflager W-34/70 allows to brew beers

with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.

fermentation temperature: 9-22°C (48.2-71.6°F) ideally 12-15°C (53.6-59°F)

dosage instructions: 80 to 120 g/hl for pitching at 12C – 15°C (53-59°F).

increase dosage for pitching below 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 23°C ± 3°C (73°F ± 6°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.

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

37

total esters

ppm at 18°P at 12°C during the first

48h of fermentation then 14°C in EBC

tubes

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

155 5 g/l*

* corresponds to an apparent

attenuation of 83%

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.

Fermentis