Fermentis Safale US-05 is the all round neutral ale yeast. Ready-to-pitch American ale yeast for well balanced beers with low diacetyl and a very crisp end palate. Fermentis US-05 Safale Yeast forms a firm foam head and presents a very good ability to stay in suspension during fermentation. American ale yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head and presents a
very good ability to stay in suspension during fermentation. Ideal for American beer types and highly hopped beers.
Pack Sizes:
- 11.5g Sachet
- 500g Brick (SAVE 44% OFF 11.5g Sachet Price)
Fermentation temperature:
- Ideally 18-26°C (64.4-78.8°F)
Total Esters:
- Low
Total Superior Alcohols:
- Medium
Apparant Attenuation:
- 78 - 82%
Flocculation:
- +/-
Sedimentation:
- medium
Dosage instructions:
- 50 to 80 g/100 litres (10g - 16g per 20L)
Direct Pitching:
Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.
With prior rehydration:
Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
Ingredients:
Yeast (Saccharomyces cerevisiae), emulsifier E491
Typical analysis:
- % 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
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 times (beyond 6 months) after product has arrived at final destination, Fermentis recommends storage at a 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.