SafBrew LA-01 – 50g

Description

We regret to inform you that due to supplier restrictions we will no longer be able to source any more SafBrew LA-01 for the foreseeable future.

For future low and no alcohol brewing we recommend SafAle S33, SafAle F-2,  Lallemand Windsor Ale or Lallemand London ale, or LalBrew CBC-1,  these options ferment little to no maltose or maltotriose and can produce beers that are compatible with low and no alcohol brewing. These will be your best options at this time for your low and no alcohol beers.

THE IDEAL YEAST FOR LOW- AND NO-ALCOHOL BEERS

SafBrew LA-01, is a Saccharomyces cerevisiae var. chevalieri that has been specifically selected for the production of low and/or non-alcoholic beverages (<0.5ABV). This yeast does not assimilate maltose and maltotriose but assimilates simple sugars (glucose, fructose and sucrose) and is characterized by a subtle aroma profile. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

Ingredients:  Yeast  (Saccharomyces cerevisiae  var.  chevalieri) , emulsifier E491

Points of Attention 

• As the beer at the end of fermentation will contain a lot of residual fermentable sugars, it is mandatory to pasteurize the beer after packaging (between 80 and 120 Pasturisation Units (PU)).
• This yeast is not suitable for cropping and repitching.  

Dosage / Temperature

50 to 80 g/hl at ideally 10-25°C (50-77°F).

Use

Lesaffre know-how and continuous yeast production process improvement generates an exceptional quality of dry yeasts able to resist to a very wide range of uses, incl. cold or no rehydration conditions, without affecting their viability, kinetic and/or analytical profile. Brewers can choose usage conditions that fit the best their needs, i.e.:

? 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 (77°F to 84°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.

Typical Analysis

• Viable yeast > 1.0 *10¹⁰ cfu/g
• Purity : > 99.9 %
• Lactic acid bacteria: < 1 cfu /10⁷yeast cell
• Acetic acid bacteria: < 1 cfu /10⁷yeast cell
• Pediococcus: < 1 cfu /10⁷yeast cell
• Total Bacteria: < 5 cfu /10⁷yeast cell
• “Wild” Yeast*: < 1 cfu /10⁷yeast cell
• Pathogenic micro-organisms: in accordance with regulation

*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D

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.