Safale S-04, top-fermented dry yeast 11,5 g

SKU: 5000441

Shelf life: 31.05.2027

GTIN: 30045477

Category: Bierhefe

Available immediately
Delivery time: 3 - 5 Workdays (DE - int. shipments may differ)

2,95 €

256,52 € per 1 kg

incl. 7% VAT , plus

Fermentis

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Description

SafAle™ S-04 is an English ale brewer’s yeast selected for its fast fermentation profile. It produces balanced fruity and floral notes. Due to its flocculation power, it tends to produce beers with higher clarity. Ideal for a large range of American and English Ales – including highly hopped beers – and is especially adapted to cask-conditioned and beers fermented in cylindro-conical tanks.

Specifications:

Property	Value
Total esters	Low
Total higher alcohols	Medium
Apparent attenuation	74-82%
Sedimentation time	Fast
Alcohol tolerance	9-11%
Phenolic Off-Flavor	–

SafAle™ S-04 Sensory Profile:

SafAle™ S-04 produces fruity and floral notes.

Dosage / Temperature:

50 to 80 g/hL at ideally 18-26°C (64.4-78.8°F).

Usage:

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

① Direct Pitching:

Pitch the yeast directly into 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 the 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 to fermentation temperature.

② With Prior Rehydration:

Alternatively, sprinkle the yeast in a minimum of 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 for 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.

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

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