Disponibile in confezioni da 500 g e 25 g.

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All in one beverage yeast by fermentis

Questo prodotto è All-In-1


Che cosa significa?

Una miscela di lievito ed enzimi All-In-1™ per birre secche e complesse

SafBrew™ DW-17 is a powerful solution (consisting of active dry yeast and enzymes) for the production of very dry and complex beers with fruity, woody and some subtle sour notes. SafBrew™ DW-17 is also recommended to ferment very high density worts producing a level of alcohol up to 17° ABV.

Ingredients: Yeast (Saccharomyces cerevisiae POF+), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier: sorbitan monostearate (E/INS 491).

Panoramica di SafBrew™ DW-17

Total
esters

Alcoli totali

Attenuazione apparente

Floculation

Sedimentazione

Profilo sensoriale SafBrew™ DW-17

SafBrew™ Dw-17 is an All-In-1™ solution from Fermentis especially for dry complex beers with fruity, woody and slight acidic characters.

Caratteristiche tecniche di SafBrew™ DW-17

Dosage/Temperature

100 to 160 g/hL (0.13 – 0.21 oz/gal) at ideally 20°C – 32°C (68.0°F – 89.6°F). 

Usage

① Direct pitching:

Direct pitch in the fermentor at fermentation temperature at 20°C – 32°C (68.0°F – 89.6°F).

② With prior rehydration:

o Sprinkle the yeast in 10 times its volume of water or wort at 20°C – 28 °C (68.0°F – 82.4°F).

o Leave to rest 15 to 30 minutes

o Gently stir

o Pitch in the fermentor

  • Viable yeast > 1.0 *1010 cfu/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

The product must be stored/transported in dry conditions and protected from direct heat sources (e.g. sunlight, …). For up to 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 7 days in total). For prolonged storage time (beyond 6 months) after product has arrived at final destination, Fermentis recommends storage at controlled temperature (below 15°C/59°F).

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.

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.

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