WB-06 Fermentis Safbrew - 11.5g

$5.49
In stock
SKU
RET2539B
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WB-06 Fermentis Safbrew - 11.5g

WB-06 - Fermentis Safbrew yeast

Brewer’s yeast providing fruity and phenolic character, varying with the fermentation conditions. Produces well-attenuated beers and it is ideal for wheat base beers, such as Belgian and German Styles (Ex. Wit Beers and Weizen Beers).

Produces typical phenolic notes of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.

Key features of WB-06 - Fermentis Safbrew yeast:
- Versatile strain suitable for various beer styles
- Accentuates fruity and spicy flavors
- Robust fermentation capabilities
- Consistent and reliable results
- Fast and vigorous fermentation
- High attenuation for dry and crisp finishes
- Convenient 11.5g packaging

Unlock the full potential of your brewing skills with WB-06 - Fermentis Safbrew yeast. Order now to experience the remarkable flavors and aromas this yeast strain brings to your beers. Elevate your homebrewing game and impress your friends and family with professional-quality brews every time.

Dosage/Temperature
50 to 80 g/hl at ideally 18-26°C (64.4-78.8°F).

Usage
Lesaffre know-how and continuous yeast production process improvement generates an exceptional quality of dry yeasts able to resist to a very wide range of uses, incl. cold or no rehydration conditions, without affecting their viability, kinetic and/or analytical profile. Brewers can choose usage conditions that fit the best their needs, i.e.:

① 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.

② 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.


Recommended Fermenter

Research has shown that in order to extract the most flavour from hops and yeast, and to minimise contact with oxygen, pressure fermenters are the best fermenters for any style of beer which is why the manufacturer recommends to use one of the below fermenters:


Liquid Yeast Options

Lager & Pilsner Yeast Strains:

BlueStone Yeast Stuttgart

Bluetone Yeast Pilsen


English Ales:

English Strong Bitter

Stouts and Dark Ales Yeast Strains:

Bluestone Yeast London


Belgian Beer Yeast Strains:

n/a



Dry Yeast Options


Other Yeast Options

                                   Philly Sour Yeast (sour beers)                       Mangrove Jack's M29 French Saison                       Lallemand Belle Saison Beer


Recipe Suggestions

Looking for inspiration? Click on the links below to take a look at our All Grain recipe kits, Kit & Kilo recipe kits and Fresh Wort Kits.


Explore our hops options


Research has shown that in order to extract the most flavour from hops, and to minimise contact with oxygen, pressure fermenters are the recommended fermenters for any style. If you want to produce the best beer possible, please take a look at our Australian Made PET Fermenters.


Dosage/Temperature
50 to 80 g/hl at ideally 18-26°C (64.4-78.8°F).

  • 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

Storage
For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C.  For short periods not exceeding 7 days there is an exception to these rules.

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.

Dry Yeast Frequently Asked Questions

Below you will find the questions we get asked the most regarding our dry yeasts.
Please click on one of the questions below to see the answer.

Dry Yeast Usage

Is it recommended to rehydrate dry yeast?

A big part of homebrewing comes down to what works best for you and also following producers' recommendations. We would encourage you to read instructions before use.

Do I need to rehydrate the yeast before pitching?

Typically, dry yeasts do not need to be rehydrated before use and can be pitched directly into our fermenters. However, some brewers prefer to rehydrate dry yeasts as they think it speeds up the start of fermentation.

How do I rehydrate dry yeast?

To rehydrate yeast, simply add around 300ml of lukewarm water to a sanitised conatainer, and add the content of the packet then cover with a layer of tin foil. You will notice that after an hour or so, the yeast will start to buble and activate.

Storage Recommendation

How do I store my dry yeast?

Store in the fridge or dry and cool place.

How long can I store my dry yeast for?

Dry yeast can be stored for extended periods of time. Please refer to the package for the best before date.
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