Fermentis SafLager™ W-34/70 kg 10

Fermentis SafLager™ W-34/70 kg 10

Fermentis SpringFerm™ NAB-3 kg 10

Scadenza 01/05/2022
10 kg SafLager™ W-34/70 dry yeast. This famous yeast strain, developed by the German Weihenstephan, is used in the brewing industry all around the world. Thanks to its technological properties, it is the most popular yeast used in the Lager production. Medium final gravity.
€778.00
Product out of stock
More Information
SKU 2913960
Ingredients Yeast, emulsifier E491.
Use and storage Store in a cool dry place
Weight in kg. 10.1
Style Low
Temperature C° 12-15
Tolerance to alcohol 10,5
Flocculation High
Apparent Att. % 82
Recommended quantity 80-120 g/hl to pitch at 12-15°C
Hints Neutral
Beer Styles Pilsner, Light Munich, Vienna, Marzenbier, Oktoberfest
Best before end May 1, 2022
Rehydration Instructions Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature. Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 15 to 25°C (59°F to 77°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel. 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