Safbrew F2, Bottling / Kegging Yeast
Now in a 25g pack
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
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 oxygen 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
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 litre 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.
- 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
