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.
