Fermentis SafAle™ BE-134 Yeast 500g

Fermentis SafAle™ BE-134 500g

Ideal for dry and spicy Belgian-style beers, like Saisons

This typical brewer’s yeast strain is recommended for well-attenuated beers, produces fruity, floral and phenolic notes and a dry character. Produces highly refreshing beers, it is ideal for Belgian-Saison style.

Ingredients:
Yeast ( Saccharomyces cerevisiae var. Diastaticus ), emulsifier E491

Total esters: Medium
Total sup. alcohols: Medium
Apparent attenuation: 89-93%
Sedimentation time: Slow
Alcohol tolerance: 9-11%
Phenolic Off-Flavor: +

SAFALE™ BE-134 sensory profile

SafAle™ BE-134 is a very powerful beer yeast with regards to flavor production. It produces several flavor active components, such as as fruity esters and phenolic / spicy components, at high concentrations.
It has a very good diacetyl reduction power.
Character is dry, ideal for highly refreshing beers like Belgian-Saison style.

Dosage / Temperature
50 to 80 g/hl at ideally 18-26°C (64.4-78.8°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.:

Direct pitching:
Pitch the yeast directly into 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.