YEAST W-68 SAFALE (Weihenstephan Wheat Beer)

W-68 Safale Yeast (Weihenstephan Wheat Beer).

SafAle W-68™, for the production of aromatic German style wheat beers with typical phenolic (clovy) character and rich in fruity and banana notes.

Specialty yeast selected for the production of aromatic beers with typical phenolic character (clove and peppery notes) and rich in fruity and floral flavours.

Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles.

Yeast with a medium sedimentation: forms no clumps but a powdery haze when re suspended in the beer.

Dosage/Temperature

50 to 80 gm / hL (0.07 – 0.11 oz/gal) at ideally 18°C – 26°C (64.4°F – 78.8°F).

Usage

① Direct pitching:

Direct pitch in the fermenter 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 fermenter.

Typical Analysis.

• 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

Ingredients:

Yeast (Saccharomyces cerevisiae POF+), Emulsifier: sorbitan monostearate (E/INS 491)

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.