Dry yeast Fermentis Safale S-04 (11.5 g)

Fermentis Safale S-04 dry yeast is an ideal product for the production of English ales of various types, including those with many hops. It creates a compact sediment due to its high flocculation capacity, which speeds up fermentation and improves the clarity of the beverage. Fermentis Safale S-04 yeast can be used in the processing of beers in cylindrical fermenters, in temperature controlled tanks and for keg re-fermentation. Its aromatic profile characterised by fruity and floral notes makes it suitable for creating different beer styles. For optimal results with Fermentis Safale S-04 dry ale yeast, it is recommended to completely cover the surface of the wort to be fermented and stir to promote grain dissolution. The fermentation temperature is between 15° and 20° C.

Characteristics:

• Beer styles: English Ales
• Ingredients: Saccharomyces cerevisiae yeast, emulsifier E491
• Aroma profile: Fruity and floral notes
• Total Alcohols (ppm): 363
• Residual total sugars: 18 g/l
• Residual maltotriose: 10 g/l
• Style: High fermentation
• Flocculation: High
• Fermentation temperature: 15-20°C
• Dosage: 50 to 80 g / hl.
• Alcohol tolerance %: 9,8
• Apparent attenuation %: 75
• Total esters (ppm): 37
• Storage: 6 months at a temperature below 24°C
• Expiry date: 36 months from date of production
• 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.

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