Fermentis Saflager S-189 (11.5g)

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Originating from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew fairly neutral flavour beers with a high drinkability.

 

 

FERMENTATION TEMPERATURE: 9-22°C (48.2-71.6°F) ideally 12-15°C (53.6-59°F)

 

DOSAGE INSTRUCTIONS: 80 to 120 g/hl for pitching at 12°C – 15°C (53-59°F). Increase dosage for pitching below 12°C (53°F), up to 200 to 300 g/hl at 9°C (48°F)

 

REHYDRATION INSTRUCTIONS: Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 23°C ± 3°C (73°F ± 6°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.

 

 

TYPICAL ANALYSIS:

% dry weight: 94.0 – 96.5

Viable cells at packaging: > 6 x 109 /g

Total bacteria*: < 5 / ml

Acetic acid bacteria*: < 1 / ml

Lactobacillus*: < 1 / ml

Pediococcus*: < 1 / ml

Wild yeast non Saccharomyces*: < 1 / ml

Pathogenic micro-organisms: in accordance with regulation

*when dry yeast is pitched at 100 g/hl i.e. > 6 x 106 viable cells / ml

 

STORAGE

During transport: The product can be transported and stored at room temperature for periods of time not exceeding 3 months without affecting its performance. At final destination: Store in cool (< 10°C/50°F), dry conditions.

 

SHELF LIFE

24 months from production date. Refer to best before end date printed on the sachet.

 

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