Safale™ S-04 Beer Yeast 11.5g | S04

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Safale S-04 Yeast (11.5g)

The ideal yeast for English and American ales, with balanced fruity notes, Fermentis SafAle S-04 is an English ale brewer’s yeast selected for its fast fermentation profile. Produces balanced fruity and floral notes.

Availability: 178 In stock
SKU
101648 - 40711
£2.88 £2.40

SafaleS-04 Yeast - English Ale Yeast

SafAle™ S-04

produces fruity and floral notes.

English ale brewer’s yeast selected for its fast fermentation profile. Produces balanced fruity and floral notes. Due to its flocculation power, tends to produce beers with higher clarity.

Ideal for a large range of American and English Ales – including highly hopped beers – and is specially adapted to cask-conditioned and beers fermented in cylindro-conical tanks.

Safale™ S-04 Ingredients:

Yeast (Saccharomyces cerevisiae), Emulsifier: E491 (Sorbitan monostearate)

A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. High sedimentation. Recommended temperature range: 18؛C-24؛C. Recommended pitching rate: 50 g/hl to 80 g/hl. 11.5g pack ready for 5 gallons

How to use Safale S-04 Yeast

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.

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