YEAST S-23 SAFLAGER 11.5gm

S-23 SAFLAGER - 11.5gm

• Bottom fermenting yeast originating from the VLB - Berlin in Germany recommended for the production of fruity and estery lagers.
• Its lower attenuation profile gives beers with a good length on the palate.
• This yeast displays an apparent attenuation of approximately 82%, has a temperature range of 9-22°C ideally 12-15°C, total bacteria of less than 5/ml and high flocculation.
• Pitching rate recommended is 11.5g (one sachet) in 10-15 litres of wort at room temperature (9-22°C) and 23g (2 sachets) in 10-15 litres of wort at 11-15°C.
• Some recommended styles using S-23 would be American Lagers, Oktoberfest/Märzen, Dark American lager, Munich Dunkel, Schwarzbier, Bocks, German Alt, Baltic Porter, almost all European lager types.

Easy To Use - E2U - no rehydration of yeast required.

• Yeast cell viability: no significant difference whether you direct pitch or rehydrate.
• Fermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.
• Taste & aromas: no impact whether you direct pitch or rehydrate

WHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?

• Many problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.
• One of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.
• Fermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.
• The other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.
• If there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:
• The wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.
• Brewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (< 10°C/50°F) and dry conditions.

ACTIVE DRY YEASTS ADDED VALUE