Fermentis SafBrew™ DW‑17 500g

Fermentis SafBrew™ DW‑17 500g

An All-In-1™ yeast & enzyme blend for dry, complex beers.
SafBrew™ DW-17 is a powerful solution (consisting of active dry yeast and enzymes) for producing very dry and complex beers with fruity, woody and some subtle sour notes. SafBrew™ DW-17 is also recommended to ferment very high-density worts, producing a level of alcohol up to 17° ABV.

Ingredients:

Yeast (Saccharomyces cerevisiae POF+), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier: sorbitan monostearate (E/INS 491).

SafBrew™ DW-17 overview

• Total esters: High
• Total sup.alcohols: High
• Apparent attenuation: 98-102%
• Flocculation: –
• Sedimentation: Medium
  

SafBrew™ DW-17: The All-In-1™ solution from Fermentis, designed especially for dry, complex beers with fruity, woody, and slightly acidic characters. With its user-friendly nature, SafBrew™ DW-17 makes brewing these beers a breeze.

Dosage/Temperature

100 to 160 g/hL (0.13 – 0.21 oz/gal) at ideally 20°C – 32°C (68.0°F – 89.6°F).

Usage

Direct pitching:
Direct pitch in the fermentor at fermentation temperature at 20°C – 32°C (68.0°F – 89.6°F).

With prior rehydration:

• Sprinkle the yeast in 10 times its volume of water or wort at 20°C – 28 °C (68.0°F – 82.4°F).
  
• Leave to rest 15 to 30 minutes
  
• Gently stir
  
• Pitch in the fermentor
  

Typical Analysis

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

The product must be stored/transported in dry conditions and protected from direct heat sources (e.g. sunlight, …). For up to 6  months, the product can be stored/transported at ambient temperature below 25°C/ 77°F.without affecting its performance. Peaks up to  40°C/104°F are allowed for a limited period (less than 7 days in total). For prolonged storage time (beyond 6 months) after the product has arrived at the final destination, Fermentis recommends storage at a controlled temperature (below 15°C/59°F).

Shelf life

36 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed, 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.