Saflager S-23 yeast front
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Saflager S-23 yeast back

Fermentis SafLager™ S-23 Yeast

$6.95 Sale

Fermentis SafLager™ S-23 Yeast is a bottom fermenting lager 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.

Form:

  • Available in 11.5g sachets

Fermentation temperature:

  • Ideally 12-15°C (53.6-59°F)

TOTAL ESTERS

  • 37 ppm at 18°P at 12°C during the first 48h of fermentation then 14°C in EBC tubes

TOTAL SUPERIOR ALCOHOLS

  • 177 ppm at 18°P at 12°C during the first 48h of fermentation then 14°C in EBC tubes

RESIDUAL SUGARS

  • 8 g/l* *4g maltotriose/L corresponding to an apparent attenuation of 82%

FLOCCULATION

  • +

SEDIMENTATION

  • Fast

Dosage instructions:

  • 80 to 120 g/hl (16-24g per 20L homebrew length) for fermentation at 12°C – 15°C (53.6-59°F).
  • Increase pitching for fermentation lower than 12°C (53°F), up to 200 to 300 g/hl at 9°C (48°F)

Rehydration instructions:

  1. Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C (70°F to 77°F).
  2. Leave to rest 15 to 30 minutes.
  3. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively,
  1. Pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F).
  2. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps.
  3. Leave for 30 minutes, then mix the wort using aeration or by wort addition.

INGREDIENTS:

Yeast (Saccharomyces cerevisiae), emulsifier E491

Typical analysis:

SafLager-S-23
  • % 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

  • 36 months from production date.
  • 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.

Shelf life

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.