Dry brewing yeast Safbrew S-33
Yeast (Saccharomyces cerevisiae), rehydrating agent.
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high.
Also recommended for bottle-conditioning of beers. Excellent performance in beers with
alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.
- Recommended fermentation temperature: 15°С ÷ 24°С
- 50 g/hl to 80 g/hl in primary fermentation
- 2,5 g/hl to 5,0 g/hl in bottle-conditioning
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27°С ± 3°С. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20°С. 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 and then mix the wort e.g. using aeration.
Storage – store in cool and dry conditions.
Offered package – Package with 11,5 g of product – 2,00 Euro