SafBrew™ LA-02

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Disponibile in confezioni da 500 g e 10 kg.

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Questo prodotto è E2U™

Che cosa significa?

Descrizione

Il lievito POF negativo ideale per eleganti birre analcoliche o a basso contenuto alcolico.

SafBrew™ LA-02 (Torulaspora delbrueckii) is the first Fermentis-selected non-Saccharomyces yeast specifically for the production of low and/or non-alcoholic beers (<0.5% ABV). This yeast primarily assimilates simple sugars (glucose and fructose) and gradually assimilates saccharose. This yeast strain does not assimilate maltose, maltotriose, or dextrins.
Post fermentation, this strain exhibits neutral to mild fermentation characteristics with no phenolic (spicy) notes. Sensory profiles may differ depending on the wort composition and fermentation conditions.

Ingredients: Yeast (Torulaspora delbrueckii POF-), emulsifier: sorbitan monostearate (E/INS 491)

Panoramica - SafBrew™ LA-02

Total
esters

Totale alcoli superiori

Attenuazione apparente

Tempo di sedimentazione

Flocculazione del lievito

Caratteristiche tecniche - SafBrew™ LA-02

Dosage / Temperature

50 to 80 g/hl (0.06 to 0.10 oz/gal) in primary fermentation, at ideally 20-25°C (68-77°F)

Usage

Lesaffre know-how and the continuous improvement of our yeast production processes generate an exceptional quality of dry yeasts able to resist a very wide range of uses, including cold or no rehydration conditions, without affecting their viability, kinetic, and/or analytical profile. Brewers can choose usage conditions that best fit their needs:

① Direct pitching:

Pitch the dry yeast directly into the fermentation vessel over the surface of the wort at or above the fermentation temperature. Progressively sprinkle the yeast over the wort, ensuring the yeast covers the entire surface available to avoid clumping. Ideally, the yeast is added during the first part of filling the vessel; in this case, hydration can be done at a wort temperature higher than the recommended fermentation temperature, provided that the vessel is then filled with wort at a lower temperature to bring the entire wort temperature down to the fermentation temperature.

② With prior rehydration:

Alternatively, sprinkle the yeast into a minimum of 10 times its weight of sterile water or boiled and hopped wort at 15°C to 30°C (59°F to 86°F). Leave to rest 15 to 30 minutes, then 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
  - Pathogenic micro-organisms: in accordance with regulation

*Analysis done according to our HACCP study

Storage

When storing for 6 months or less: the product must be stored at a temperature below 10°C (50.0°F).
When storing for more than 6 months: the product must be stored at a temperature around 4°C (39.2°F).
When storing the product for a short period (not exceeding 7 days), room temperature can be observed, ideally no more than 30°C (86.0°F) .

Shelf life

24 months from production date. Refer to the best-before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 5 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 beer yeasts are well known for their ability to produce a large variety of beer styles. To compare our strains, we ran fermentation trials in laboratory conditions with a standard wort and standard temperature conditions (20°C/68°F).
Given the impact of yeast on the quality of the final beer, we recommend following the prescribed fermentation instructions. We strongly advise users to do fermentation trials before any commercial usage of our products.

POINTS OF ATTENTION

Beer fermented with maltose-negative yeast (such as SafBrew™ LA-02) will naturally retain residual fermentable sugars. Therefore, it is strongly recommended to cold crash immediately when the target terminal gravity is achieved. The typical glucose / simple sugars content of an all-malt wort ranges around 10%. SafBrew™ LA-02, with a proper pitch rate and fermentation temperature (20°C/68°F), is expected to finish fermentation in approximately 3-4 days.
It is strongly recommended that any dry hopping process be conducted exclusively post-fermentation, after the beer has been cooled to a temperature of less than 4°C.
Pasteurization of the packaged beer is mandatory to avoid living microorganisms remaining in the At a pH of 4.2, we recommend between 80 to 120 PU. At a lower pH level or high IBU, the PU level can be adapted to a minimum of 50 PU. Thorough Quality Control checks are required to confirm microbiological stability.
This yeast is not suitable for propagation, cropping and/or repitching of any kind.
For more information, check our Technical Guidelines, which contain complete utilization recommendations.