Available in 500g and 10kg packaging.
SafBrewTM HA-18 is a powerful solution (consisting of POF+ Active Dry Brewer’s Yeast and enzymes) for the production of high-gravity and particularly high alcoholic beers – such as strong ales, barley wines and barrel aged beers with very high density. It has a very good resistance to osmotic pressure and high fermentation temperatures (thermotolerant yeast).
Ingredients: Yeast (Saccharomyces cerevisiae), Maltodextrin, Glucoamylase from Aspergillus niger (EC 126.96.36.199), Emulsifier E491 (sorbitan monostearate)
|Total esters||Total superior alcohols||Apparent attenuation||Sedimentation||Alc. Tolerance (ABV)|
100 to 160 g/hl at ideally 25°C – 35°C (77.0°F – 95.0°F).
① Direct pitching:
Direct pitch in the fermentor at fermentation temperature at 25°C – 35 °C (77.0°F – 95.0°F).
② With prior rehydration:
Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 37 °C (77.0°F – 98.6°F).
o Leave to rest for 15 minutes
o Gently stir
o Pitch in the fermentor
For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short period not exceeding 7 days there is an exception to these rules.
36 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.
Each Fermentis yeast is developed 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 activity.
*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D
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. Given the impact of yeast of the quality of the final beer it is recommended to respect the recommended fermentation instructions. We strongly advise users to make fermentation trials before any commercial usage of our products.