Dry yeast Fermentis Safale US-05 (11.5 g)

Dry yeast Fermentis Safale US-05 (11.5 g)

The famous American "Ale" yeast strain is finally available as a dry yeast ready for inoculation. Suitable for producing well balanced beers with low diacetyl and a very clean and fresh aftertaste. It forms an excellent foam cap and has the characteristic of staying in suspension during fermentation.

Characteristics:

• Beer styles: kolsh, mild ale, american pale ale, brown ale, scottish light ale, porter, classic stout
• Ingredients: Saccharomyces cerevisiae yeast, emulsifier E491
• Aroma profile: neutral
• Total alcohols (ppm): 269
• Residual sugars: 11 g/l
• Residual maltotriose: 3 g/l
• Style: High fermentation
• Flocculation: Medium/low
• Fermentation temperature: 18-26 °C
• Dosage: 50-80 g/hl
• Alcohol tolerance %: 9,2
• Apparent attenuation %: 81
• Total esters (ppm): 40
• Storage: 6 months at a temperature below 24°C
• Expiry date: 36 months from production date
• Packaging: 11.5 g

Instructions for use:

1. Rehydrate the dry yeast that can be best used in fermentation. Rehydration can be done by pouring the dry yeast into a container with 10 times its weight of sterile water or boiling must. Rehydration temperature: 27°C ± 3°C. When the yeast has become creamy with cappuccino-like foam after about 15 minutes, stir vigorously. A creamy froth will form and it is now ready to be inoculated into the wort.
2. Inoculate the "awakened" yeast into the wort at fermentation temperature.

Alternatively, the dry yeast can be inoculated directly into the fermenter, ensuring that the temperature of the wort is not too low (see table) and that it is distributed over the entire surface of the wort, avoiding lumps. Leave for 30 minutes and then stir vigorously for good oxygenation.

Consult our product datasheet