Fermentis SafAle™ S-04 Yeast 500g

Fermentis SafAle™ S-04 500g

The ideal yeast for English & American ales, with balanced fruity notes

English ale brewer’s yeast selected for its fast fermentation profile. Produces balanced fruity and floral notes. Due to its flocculation power, tends to produce beers with higher clarity. Ideal for a large range of American and English Ales – including highly hopped beers – and is specially adapted to cask-conditioned and beers fermented in cylindro-conical tanks.

Ingredients:

Yeast (Saccharomyces cerevisiae), Emulsifier: E491 (Sorbitan monostearate)

SAFALE™ S-04 overview

Total esters: Low
Total sup.alcohols: Medium
Apparent attenuation: 74-82%
Sedimentation time: Fast
Alcohol tolerance: 9-11%
Phenolic Off-Flavor: –

SAFALE™ S-04 sensory profile

SafAle™ S-04 produces fruity and floral notes.


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.:

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.

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.