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Fermentis SafBrew LA-02, 500 g
The ideal POF negative yeast for delicate low-and no-alcohol beers
Description
Article no.: 150012D
SafBrew LA-02 (Torulaspora delbrueckii) is the first Fermentis-selected non-Saccharomyces yeast specifically for the production of low and/or non-alcoholic beers (<0.5% ABV). This yeast primarily assimilates simple sugars (glucose and fructose) and gradually assimilates saccharose. This yeast strain does not assimilate maltose, maltotriose, or dextrins.
Post fermentation, this strain exhibits neutral to mild fermentation characteristics with no phenolic (spicy) notes. Sensory profiles may differ depending on the wort composition and fermentation conditions.
Beer fermented with maltose-negative yeast (such as SafBrew LA-02) will naturally retain residual fermentable
sugars. Therefore, it is strongly recommended to cold crash immediately when the target terminal gravity is achieved. The typical glucose / simple sugars content of an all-malt wort ranges around 10%. SafBrew LA-02, with a proper pitch rate and fermentation temperature is expected to finish fermentation in approximately 3-4 days.
Pasteurization of the packaged beer is mandatory to avoid living microorganisms remaining in the product. At a pH of 4.2, we recommend between 80 to 120 PU. It is strongly recommended that any dry hopping process be conducted exclusively post-fermentation, after the
beer has been cooled to a temperature of less than 4°C.
This yeast is not suitable for cropping and repitching.
Dosage: 50 - 80 g per 100 liters
Technical Guideline
Attenuation: 5 - 10 %
Flocculation: medium
Optimum fermentation temperature: 20 - 25 °C
Producer: Fermentis
Product specifications
Post fermentation, this strain exhibits neutral to mild fermentation characteristics with no phenolic (spicy) notes. Sensory profiles may differ depending on the wort composition and fermentation conditions.
Beer fermented with maltose-negative yeast (such as SafBrew LA-02) will naturally retain residual fermentable
sugars. Therefore, it is strongly recommended to cold crash immediately when the target terminal gravity is achieved. The typical glucose / simple sugars content of an all-malt wort ranges around 10%. SafBrew LA-02, with a proper pitch rate and fermentation temperature is expected to finish fermentation in approximately 3-4 days.
Pasteurization of the packaged beer is mandatory to avoid living microorganisms remaining in the product. At a pH of 4.2, we recommend between 80 to 120 PU. It is strongly recommended that any dry hopping process be conducted exclusively post-fermentation, after the
beer has been cooled to a temperature of less than 4°C.
This yeast is not suitable for cropping and repitching.
Dosage: 50 - 80 g per 100 liters
Technical Guideline
Attenuation: 5 - 10 %
Flocculation: medium
Optimum fermentation temperature: 20 - 25 °C
Producer: Fermentis
Product specifications
- Fast delivery
- International shipping
- E-mail us, we reply swiftly!
- BrandFermentis
Description
Article no.: 150012D
SafBrew LA-02 (Torulaspora delbrueckii) is the first Fermentis-selected non-Saccharomyces yeast specifically for the production of low and/or non-alcoholic beers (<0.5% ABV). This yeast primarily assimilates simple sugars (glucose and fructose) and gradually assimilates saccharose. This yeast strain does not assimilate maltose, maltotriose, or dextrins.
Post fermentation, this strain exhibits neutral to mild fermentation characteristics with no phenolic (spicy) notes. Sensory profiles may differ depending on the wort composition and fermentation conditions.
Beer fermented with maltose-negative yeast (such as SafBrew LA-02) will naturally retain residual fermentable
sugars. Therefore, it is strongly recommended to cold crash immediately when the target terminal gravity is achieved. The typical glucose / simple sugars content of an all-malt wort ranges around 10%. SafBrew LA-02, with a proper pitch rate and fermentation temperature is expected to finish fermentation in approximately 3-4 days.
Pasteurization of the packaged beer is mandatory to avoid living microorganisms remaining in the product. At a pH of 4.2, we recommend between 80 to 120 PU. It is strongly recommended that any dry hopping process be conducted exclusively post-fermentation, after the
beer has been cooled to a temperature of less than 4°C.
This yeast is not suitable for cropping and repitching.
Dosage: 50 - 80 g per 100 liters
Technical Guideline
Attenuation: 5 - 10 %
Flocculation: medium
Optimum fermentation temperature: 20 - 25 °C
Producer: Fermentis
Product specifications
Post fermentation, this strain exhibits neutral to mild fermentation characteristics with no phenolic (spicy) notes. Sensory profiles may differ depending on the wort composition and fermentation conditions.
Beer fermented with maltose-negative yeast (such as SafBrew LA-02) will naturally retain residual fermentable
sugars. Therefore, it is strongly recommended to cold crash immediately when the target terminal gravity is achieved. The typical glucose / simple sugars content of an all-malt wort ranges around 10%. SafBrew LA-02, with a proper pitch rate and fermentation temperature is expected to finish fermentation in approximately 3-4 days.
Pasteurization of the packaged beer is mandatory to avoid living microorganisms remaining in the product. At a pH of 4.2, we recommend between 80 to 120 PU. It is strongly recommended that any dry hopping process be conducted exclusively post-fermentation, after the
beer has been cooled to a temperature of less than 4°C.
This yeast is not suitable for cropping and repitching.
Dosage: 50 - 80 g per 100 liters
Technical Guideline
Attenuation: 5 - 10 %
Flocculation: medium
Optimum fermentation temperature: 20 - 25 °C
Producer: Fermentis
Product specifications
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