WB-06 Fermentis Safbrew - 11.5g
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.
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.
| Ribbon | None |
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| Discontinued | No |
| Order By Request | No |
| Sale | No |
| New | No |
