Designed for bottle and cask conditioning
SafAle™ F-2 brewing yeast has been selected specifically for secondary fermentation in bottle and in cask. This yeast assimilates very little amount of maltotriose but assimilates basic sugars (glucose, fructose, saccharose, maltose). It is characterized by a neutral aroma profile respecting the base beer character and settles very homogeneously at the end of fermentation.
Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491
This product is an E2U Product™
Understanding E2U™
E2U™ is a groundbreaking step taken by Fermentis in the world of yeasts and yeast derivatives for beverages.
With E2U™ certified products, save time and energy. With less to worry about, you can focus on what you do best: creating the finest fermented beverages for your customers.
When it comes to yeast, E2U™ certification means you can choose to pitch directly into the wort, or proceed to rehydration. It makes no difference, it’s up to you. We guarantee the same results.
For yeast derivatives, with E2U™ certified products, you’ll enjoy low dustiness and high dispersibility in the tank.
You can check out the details below.
SafBrew™ F-2 sensory profile
SafAle™ F-2 resists to high alcohol levels (>10% v/v) and allows brewers to obtain all the properties of refermentation:
– Beer preservation thanks to oxygene trapping
– Contribution in roundness and maturation aromas
– Carbonation
– Sticks well at the bottom of the bottles/casks and forms a nice haze when it is resuspended
SafBrew™ F-2 technical features
Dosage / Temperature
From 2 to 35g/hl at 15-25°C (59-77°F).
Rehydration
SafAle™ F-2 should not be rehydrated directly in the beer.
Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 25 to 29°C (77°F to 84°F).
Leave to rest 15 to 30 minutes. Gently stir.
Usage
Add 5 to 10 grams of sugar per liter of beer (to obtain a saturation of 2.5 to 5.0 g/l of CO2). Pitch the sweetened beer, that should be at fermentation temperature with the rehydrated yeast.
Carbonation will be achieved in 1 to 2 weeks *
At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.
* carbonation at 15°C can take over 2 weeks.
Typical Analysis
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- Viable yeast > 1.0 *1010cfu/g
- Purity : > 99.9 %
- Lactic acid bacteria: < 1 cfu /107 yeast cell
- Acetic acid bacteria: < 1 cfu /107 yeast cell
- Pediococcus: < 1 cfu /107 yeast cell
- Total Bacteria: < 5 cfu /107 yeast cell
- “Wild” Yeast*: < 1 cfu /107 yeast cell
- Pathogenic micro-organisms: in accordance with regulation
*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D
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Storage
For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short periods not exceeding 7 days there is an exception to these rules.
Shelf life
36 months from production date. Refer to best before end date printed on the sachet.
Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.
Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.
