Fermentis by Lesaffre SafLager™ W‑34/70 Yeast is strong and robust lager yeast, ideal for neutral beers. This famous brewer’s yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. SafLager™ W-34/70 allows the brewing of beers with a good balance of floral and fruity aromas and gives clean flavours and high drinkable beers.
Form:
- 11.5g Sachets
- 500g Bricks (SAVE 40% OFF 11.5g Price)
Fermentation temperature:
- 9-22°C (48.2-71.6°F) ideally 12-15°C (53.6-59°F)
Dosage instructions:
- 80 to 120 gm / 100 litres for pitching at 12C – 15°C (53-59°F).
- Increase dosage for pitching below 12°C (53°F), up to 200 to 300 gm / 100 litres at 9°C (48°F)
Rehydration instructions:
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 23°C ± 3°C (73°F ± 6°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.
Ingredients:
Yeast (Saccharomyces cerevisiae), emulsifier E491
Typical analysis:
SafLager-W-34/70 Technical Specification
% dry weight: 94.0 – 96.5
Viable cells at packaging: > 6 x 109 /g
Total bacteria*: < 5 / ml
Acetic acid bacteria*: < 1 / ml
Lactobacillus*: < 1 / ml
Pediococcus*: < 1 / ml
Wild yeast non Saccharomyces*: < 1 / ml
Pathogenic micro-organisms: in accordance with regulation *when dry yeast is pitched at 100 g/hl i.e. > 6 x 106 viable cells / m
Storage
During transport : The product can be transported and stored at room temperature for periods of time not exceeding 3 months without affecting its performance. At final destination: Store in cool (< 10°C/50°F), dry conditions. Best to keep your yeast in the fridge to keep it happy and viable.
Shelf life
24 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.