SafAle™ BE‑134

Idéal pour les bières belges sèches et épicées, comme les Saisons

This typical brewer’s yeast strain is recommended for well-attenuated beers, produces fruity, floral and phenolic notes and a dry character. Produces highly refreshing beers, it is ideal for Belgian-Saison style.

Ingredients: Yeast ( Saccharomyces cerevisiae var. Diastaticus ), emulsifier E491

SafAle™ BE-134 - Vue d'ensemble

Esters totaux

Alcools sup. totaux

Atténuation apparente

Temps de sédimentation

Tolérance à l'alcool

Caractère POF

SafAle™ BE-134 -Profil sensoriel

SafAle™ BE-134 is a very powerful beer yeast with regards to flavor production. It produces several flavor active components, such as as fruity esters and phenolic / spicy components, at high concentrations.

It has a very good diacetyl reduction power.

Character is dry, ideal for highly refreshing beers like Belgian-Saison style.

SafAle™ BE-134 - Caractéristiques techniques

Dosage / Temperature

50 to 80 g/hl at ideally 18-26°C (64.4-78.8°F)

Use

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 into 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 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.

Viable yeast > 1.0 *10¹⁰cfu/g
Purity : > 99.9 %

Lactic acid bacteria: < 1 cfu /10⁷ yeast cell
Acetic acid bacteria: < 1 cfu /10⁷ yeast cell
Pediococcus: < 1 cfu /10⁷ yeast cell
Total Bacteria: < 5 cfu /10⁷ yeast cell
“Wild” Yeast*: < 1 cfu /10⁷ yeast cell
Pathogenic micro-organisms: in accordance with regulation

*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D

Storage

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.
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 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.

Les levures sèches de brasserie Fermentis sont réputées pour leur capacité à produire une large variété de styles de bières. Afin de comparer nos souches, nous avons réalisé des essais de fermentation en conditions de laboratoire avec un moût standard pour toutes les souches et des conditions de température standards (SafLager : 12°C pendant 48h puis 14°C / SafAle : 20°C). Nous nous sommes concentrés sur les paramètres suivants : production d'alcool, sucres résiduels, floculation et cinétique de fermentation. Compte tenu de l'impact des levures sur la qualité de la bière finale, il est recommandé de respecter les instructions de fermentation recommandées. Nous conseillons fortement aux utilisateurs de faire des essais de fermentation avant toute utilisation commerciale de nos produits.