Available in 25g – 1kg – 5kg and 10kg packaging.


All in one beverage yeast by fermentis

This product is All-in-1™

What does this mean?

The health package for your yeast

This fermentation aid is a balanced complex yeast nutrient based on the synergies of organic, mineral and vitamin’s growth factors. Its formula is specifically studied to optimize its effects on yeast growth and yeast survival. It reduces the risk of sluggish or stuck fermentation typically in wort containing adjuncts.

Ingredients: Inactivated yeast (rich in growth factors), Zinc sulphate, Manganese sulphate.

SPRINGFERM™ BR-2 technical features


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.

  • 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


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 periods not exceeding 7 days there is an exception to these rules.

Shelf life

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.

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.