Dry lager yeast Saflager S-23 - 10g
Yeast (Saccharomyces cerevisiae), rehydrating agent.
Bottom fermenting yeast originating from the VLB - Berlin in Germany recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate.
- Recommended fermentation temperature: 9°С ÷ 15°С, ideally 12°С
- 80 to 120 g/hl for pitching at 12°С ÷ 15°С. Increase dosage for pitching below 12°С, up to 200 to 300 g/hl at 9°С
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 23°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. Opened sachets must be sealed and stored at 4°С and used within 7 days of opening.
Offered package – Package with 10 g of product – 3,84 Euro