{"id":39012,"date":"2024-07-30T14:12:00","date_gmt":"2024-07-30T12:12:00","guid":{"rendered":"https:\/\/fermentis.com\/?post_type=product&#038;p=39012"},"modified":"2025-06-04T14:29:48","modified_gmt":"2025-06-04T12:29:48","slug":"safale-f%e2%80%912","status":"publish","type":"product","link":"https:\/\/fermentis.com\/en\/product\/safale-f%e2%80%912\/","title":{"rendered":"SafAle\u2122 F\u20112"},"content":{"rendered":"<div class=\"container section-title-container\" ><h2 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">Designed for bottle and cask conditioning<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<p><strong>SafAle\u2122 F-2<\/strong> brewing yeast has been selected specifically for secondary fermentation in bottle and in cask. This yeast assimilates very little amount of maltotriose but assimilates basic sugars (glucose, fructose, saccharose, maltose). It is characterized by a neutral aroma profile respecting the base beer character and settles very homogeneously at the end of fermentation.<\/p>\n<p><strong>Ingredients:\u00a0<\/strong>Yeast (<em>Saccharomyces cerevisiae<\/em>), emulsifier E491<\/p>\n\t<div id=\"gap-1867253900\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1867253900 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">SafAle\u2122 F-2 sensory profile<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n<p>SafAle\u2122 F-2 resists to high alcohol levels (&gt;10% v\/v) and allows brewers to obtain all the properties of refermentation:<\/p>\n<p>\u2013 Beer preservation thanks to oxygene trapping<br \/>\n\u2013 Contribution in roundness and maturation aromas<br \/>\n\u2013 Carbonation<br \/>\n\u2013 Sticks well at the bottom of the bottles\/casks and forms a nice haze when it is resuspended<\/p>\n\t<div id=\"gap-1799833259\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1799833259 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">SafAle\u2122 F-2 technical features<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\n\t\t<div class=\"tabbed-content\">\n\t\t\t\n\t\t\t<ul class=\"nav nav-tabs nav-uppercase nav-size-normal nav-left\" role=\"tablist\"><li id=\"tab-dosage-&amp;-usage\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_dosage-&amp;-usage\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_dosage-&amp;-usage\"><span>Dosage &amp; usage<\/span><\/a><\/li>\n<li id=\"tab-typical-analysis\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_typical-analysis\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_typical-analysis\"><span>Typical analysis<\/span><\/a><\/li>\n<li id=\"tab-storage-&amp;-shelf-life\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_storage-&amp;-shelf-life\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_storage-&amp;-shelf-life\"><span>Storage &amp; shelf life<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_dosage-&amp;-usage\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-dosage-&amp;-usage\">\n<h4><span style=\"font-size: 18pt;\">Dosage \/ Temperature<\/span><\/h4>\n<p><strong>From 2 to 35g\/hl at 15-25\u00b0C (59-77\u00b0F).<\/strong><\/p>\n<h5>Rehydration<\/h5>\n<p>SafAle\u2122 F-2 should not be rehydrated directly in the beer.<\/p>\n<p>Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 25 to 29\u00b0C (77\u00b0F to 84\u00b0F).<\/p>\n<p>Leave to rest 15 to 30 minutes. Gently stir.<\/p>\n<h5>Usage<\/h5>\n<p>Add 5 to 10 grams of sugar per liter of beer (to obtain a saturation of 2.5 to 5.0 g\/l of CO2). Pitch the sweetened beer, that should be at fermentation temperature with the rehydrated yeast.<\/p>\n<p>Carbonation will be achieved in 1 to 2 weeks *<\/p>\n<p>At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.<\/p>\n<p>* carbonation at 15\u00b0C can take over 2 weeks.<\/p>\n<\/div>\n<div id=\"tab_typical-analysis\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-typical-analysis\">\n<ul>\n<li>Viable yeast &gt; 1.0 *10<sup>10<\/sup>cfu\/g<\/li>\n<li>Purity : &gt; 99.9 %\n<ul>\n<li>Lactic acid bacteria: &lt; 1 cfu \/10<sup>7<\/sup>\u00a0yeast cell<\/li>\n<li>Acetic acid bacteria: &lt; 1 cfu \/10<sup>7<\/sup>\u00a0yeast cell<\/li>\n<li>Pediococcus: &lt; 1 cfu \/10<sup>7<\/sup>\u00a0yeast cell<\/li>\n<li>Total Bacteria: &lt; 5 cfu \/10<sup>7<\/sup>\u00a0yeast cell<\/li>\n<li>\u201cWild\u201d Yeast*: &lt; 1 cfu \/10<sup>7<\/sup>\u00a0yeast cell<\/li>\n<li>Pathogenic micro-organisms: in accordance with regulation<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><em>*EBC Analytica 4.2.6 \u2013 ASBC Microbiological Control-5D<\/em><\/p>\n<\/div>\n<div id=\"tab_storage-&amp;-shelf-life\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-storage-&amp;-shelf-life\">\n<h4>Storage<\/h4>\n<p>For less than 6 months: the product must be stored below 24\u00b0C. For more than 6 months: the product must be stored below 15\u00b0C. \u00a0For short periods not exceeding 7 days there is an exception to these rules.<\/p>\n<h4>Shelf life<\/h4>\n<p>36 months from production date. Refer to best before end date printed on the sachet.<\/p>\n<p>Opened sachets must be sealed and stored at 4\u00b0C (39\u00b0F) and used within 7 days of opening. Do not use soft or damaged sachets.<\/p>\n<p><em>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.<\/em><\/p>\n<\/div><\/div><\/div>\n\t<div id=\"gap-717820642\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-717820642 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><i>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\u00b0C for 48h then 14\u00b0C \/ SafAle: 20\u00b0C). 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.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Designed for bottle and cask conditioning<\/p>\n","protected":false},"featured_media":39014,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[60,59,61],"product_tag":[166,167,168,759,758],"class_list":{"0":"post-39012","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-active-dry-yeast","7":"product_cat-beer-brewing-solutions","8":"product_cat-safale","9":"product_tag-beer-yeast","10":"product_tag-brewers-yeast","11":"product_tag-brewing-yeast","12":"product_tag-f-2","13":"product_tag-f2","14":"pa_sedimentation-medium","15":"pa_total-esters-high","16":"pa_yeast-range-safale","17":"pa_yeast-variety-saccharomyces-cerevisiae","19":"first","20":"instock","21":"shipping-taxable","22":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>SafAle\u2122 F-2 - Brewing yeast for bottle or cask conditioning - Fermentis<\/title>\n<meta name=\"description\" content=\"Fermentis SafAle\u2122 F-2 beer yeast is ideal to brew bottle and cask conditioning, but it can also suit other beer styles. 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