Dry yeast Fermentis Safbrew T-58 (11.5 g)
Описание
Dry yeast Fermentis Safbrew T-58 (11.5 g)
Fermentis Safbrew T-58 is a specialty yeast, characterised by a particularly high final density and appreciated for its slightly peppery and spicy aromas due to its high concentration of esters. Appreciated for its strong fermentation character, it is recognisable by its intense fruity and phenolic flavours, particularly banana and clove. Fermentis Safbrew T-58 brewer's yeast, available from Polsinelli Enologia in an 11.5g package, forms a solid sediment in the bottles at the end of secondary fermentation, without depositing lumps, making the beer well carbonated and clear. For primary fermentation of Fermentis Safbrew T-58 the dosage is 50/80 g/hl, while in bottle refermentation the recommended amount is 2.5 - 5 g/hl. Suitable for a wide variety of oriental style wheat beers, Fermentis Safbrew T-58 dry yeast is mainly used for Ale.
Characteristics:
- Beer styles: Blonde Ale, Tripel, Golden Strong, Dark Strong, Belgian IPA and Dubbel.
- Ingredients: Saccharomyces cerevisiae yeast, emulsifier E491
- Aroma profile: Spicy/Fruity
- Total alcohols (ppm): 228
- Residual sugars: 22 g/l
- Residual maltotriose: 11 g/l
- Style: High fermentation
- Flocculation: Powdery
- Fermentation temperature: 18-24 C°
- Dosage: 1 sachet per 23 litres in primary fermentation - 2.5-5 g/hl in refermentation.
- Alcohol tolerance %: 9.5
- Apparent attenuation %: 70
- Total esters (ppm): 37
- Storage: 6 months at a temperature below 24°C
- Expiry date: 36 months from production date
- Packaging: 11.5 g
Instructions for use:
- 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.
- 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.
