Saflager S-189 11.5G Saflager S-189 (Swiss)
Saflager S-189 11.5G Saflager S-189 (Swiss)
Saflager S-189 11.5G:
A GREAT YEAST FOR ELEGANT LAGERS WITH FLORAL NOTES
Originating from the Hürlimann brewery in Switzerland. This lager yeast strain’s profile allows to brew fairly neutral flavor beers with a high drinkability. Depending on the conditions, it tends to present noticeable herbal and floral notes to lager beers.
Saflager S-189 11.5G is engineered to excel in cold fermentation, ensuring optimal performance even at low temperatures. With its unique characteristics, this yeast strain guarantees a clean and neutral profile, allowing the true essence of your ingredients to shine. Say goodbye to off-flavors and hello to a refreshing beer experience every time.
Crafted with precision, Saflager S-189 11.5G offers remarkable benefits that brewers cannot resist. Its strong fermentation capacity ensures a quick and efficient fermentation process, reducing the waiting time between brewing and enjoying your lagers. Additionally, it exhibits excellent flocculation, meaning that it settles at the bottom of the fermentation vessel, making it easy to clarify your brew.
Whether you're brewing traditional Czech Pilsners, German Bocks, American Amber Lagers, or any other lager style, Saflager S-189 11.5G is your perfect companion. Its versatility and adaptability make it suitable for a wide range of lager styles, giving you the freedom to explore and experiment.
Dosage / Temperature
80 to 120 g/hl at ideally 12°C – 18°C (53.6-64.4°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 15 to 25°C (59°F to 77°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
Dosage / Temperature
80 to 120 g/hl at ideally 12°C – 18°C (53.6-64.4°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 15 to 25°C (59°F to 77°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
Viable yeast > 6.0 *109 cfu/g
Purity : > 99.9 %Lactic acid bacteria: < 1 cfu /6.0*106 yeast cell
Acetic acid bacteria: < 1 cfu /6.0*106 yeast cell
Pediococcus: < 1 cfu /6.0*106 yeast cell
Total Bacteria: < 1 cfu /106 yeast cell
“Wild” Yeast*: < 1 cfu /6*106 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.
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| Discontinued | No |
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| New | No |