Available in 25g and 1kg packaging.
Fermentis SpringFerm™ BR-2 is a balanced complex yeast nutrient based on the synergies of organic, mineral and vitamin’s growth factors. Its formula was specifically studied to optimize its effects on yeast growth & yeast survival.
It reduces the risk of sluggish or stuck fermentation typically in wort containing adjuncts. Fermentis SpringFerm™ BR-2 is a health package for your yeast. Thanks to its assimilable nitrogen, it decreases organoleptic deviation risks (volatile acidity, H2S). It increases the vitality of the yeast therefore it can enhance the final attenuation and reduce the diacetyl content in the final beer.
Ingredients: Inactivated yeast (rich in growth factors), Zinc sulphate, Manganese sulphate.
1 g/hl to 5 g/hl depending on wort composition.
SpringFerm™ BR-2 should be mixed in wort/water and added directly to the fermentation tank. It is not recommended to mix the SpringFerm™ BR-2 with dry yeast during the rehydration step.
Fermentis SpringFerm™ BR-2 is a health package for your yeast. Thanks to its assimilable nitrogen, it decreases organoleptic deviation risks (volatile acidity, H2S).
It increases the vitality of the yeast therefore it can enhance the final attenuation and reduce the diacetyl content in the final beer.
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) and dry conditions.
36 months from production date. Refer to Best Before End date printed on the sachet.
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.
|% dry weight:||> 90,0|
|Zn||< 1,90 – 2,10 % w/w|
|Mn||< 0,24 – 0,30 % w/w|
|Total bacteria*:||< 1 / 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 used at 1g/hl
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.