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The optimal yeast to reveal the esters in Lager beers
Lager yeast selected for crafting more aromatic and fruit-forward beers. This lager strain produces high levels of esters, especially fruity esters with banana characters. Versatile across a broad range of lager and fruit-oriented styles, it features medium sedimentation, forming a powdery haze when resuspended in the beer, with no clumping.
Ingredients: Yeast (Saccharomyces pastorianus), Emulsifier: sorbitan monostearate (E/INS 491)
SafLager™ E-30 overview
Total
esters
Total sup.alcohols
Apparent attenuation
Flocculation
Sedimentation
SafLager™ E-30 technical features
Dosage/Temperature
80 – 120 g/hl (0.07 – 0.11 – 0.16 oz/gal) at ideally 12 – 18°C (53.6 – 64.4°F)
Usage
Lesaffre know-how and continuous yeast production process improvement generates an exceptional quality of dry yeasts able to resist to a very wide range of uses, incl. cold or no rehydration conditions, without affecting their viability, kinetic and/or analytical profile. Brewers can choose usage conditions that fit the best their needs, i.e.:
① Direct pitching:
Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.
Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps.
Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.
② With prior rehydration:
Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 21°C to 25°C (69°F to 77°F).
Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
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- Viable yeast: > 6.0 *109 cfu/g
- Purity: > 99.999 %
• Lactic acid bacteria: < 1 cfu /6.0 *106 yeast cell
• Acetic acid bacteria: < 1 cfu /6.0 *106 yeast cell
• Pediococcus: < 1 cfu /6.0 *106yeast cell
• Total Bacteria: < 1 cfu /106 yeast cell
• “Wild” Yeast²: < 1 cfu /6.0 *106 yeast cell
• Pathogenic micro-organisms: in accordance with regulation
¹ Analysis done according to our HACCP study
² EBC Analytica 4.2.6 – ASBC Microbiological Control-5D
Storage
The product must be stored/transported in dry conditions and protected from direct sunlight. For less than 6 months, the product can be stored/transported at ambient temperature below 25°C (77°F) without affecting its performances. Peaks up to 40°C (104°F) are allowed for a limited period of time (less than 5 days). Fermentis recommends a long-term storage at a controlled temperature (below 15°C/59°F), once the product arrives to the final destination.
Shelf life
36 months from production date. Refer to “best before” date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) or lower and used within 7 days of opening. Do not use soft or damaged sachets.
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.
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™: 14°C/57.2°F – SafAle™: 20°C/68°F ).
Given the impact of yeast on the quality of the final beer, we recommend adhering to the prescribed fermentation instructions. We strongly advise users to make fermentation trials before any commercial usage of our products..
