Description

Saflager S-23 is a bottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate. Brewing Oktoberfest? Go no further!

INGREDIENTS: Yeast (Saccharomyces pastorianus), emulsifier E491.

FERMENTATION: Ideally at 12-15°C (53.6-59°F). Good results can be achieved up to 19°C.

PITCHING: 23 g per 23 L.

ATTENUATION: 82% (residual sugars 4 g/l).

FLOCCULATION: High.

SEDIMENTATION: Fast.

TOTAL ESTERS: 37 ppm at 12°C during the first 48 hrs of fermentation then 14°C in EBC tubes.

TOTAL SUPERIOR ALCOHOLS: 177 ppm at 12°C during the first 48 hrs of fermentation then 14°C in EBC tubes.

Direct Pitching

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.

With prior rehydration

Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C. Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.

STORAGE: 36 months from production date. During transport: The product can be transported and stored at room temperature for periods of time not exceeding 3 months without affecting its performance. At final destination: Store in cool (< 10°C/50°F), dry conditions.

SHELF LIFE: Refer to best before end date printed on the sachet. Opened sachets must be flushed sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.

TYPICAL ANALYSIS:

% dry weight: 94.0 – 96.5
Viable cells at packaging: > 6 x 10^9 /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 10^6 viable cells / ml.