SafBrew LA-01
This is Saccharomyces cerevisiae var. chevalieri that has been specifically selected for the production of low and/or non-alcoholic beverages (<0.5ABV).
SafBrew LA-01
This is Saccharomyces cerevisiae var. chevalieri that has been specifically selected for the production of low and/or non-alcoholic beverages (<0.5ABV).
This yeast does not assimilate maltose and maltotriose but assimilates simple sugars (glucose, fructose and sucrose) and is characterized by a subtle aroma profile.
Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.
Dosage / Temperature
50 to 80 g/hl at ideally 15-25°C (59-77°F).
Use
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.
LEARN MORE ABOUT LOW ALCOHOL BEVERAGE PRODUCTION AND LOW ALCOHOL YEAST HERE
| Ribbon | None |
|---|---|
| Discontinued | No |
| Order By Request | No |
| Sale | No |
| New | No |
