SafLager S-23

THE SOLUTION FOR FRUIT AND HOPPY LAGERS
Bottom fermentation brewer's yeast from Berlin, Germany. SafLager S-23 is recommended for making fruitier and more estery lagers. Due to their profile, the beer has a good length of taste.

Dosage / temperature
80-120 g/hl, ideal temperature 12-18 °C (53.6-64.4 °F).

Usage
Lesaffre's know-how and continuous improvement of the yeast production process ensure an exceptional quality of dry yeast that can be used in a variety of ways, including cold rehydration or the absence of it, without affecting its viability, kinetic and/or analytical profile. Brewers can choose the conditions of use that best suit their needs, i.e. y:

① Direct bottling:

The yeast is placed directly into the fermentation vessel on the surface of the wort at or above fermentation temperature. Gradually sprinkle the dry yeast into the wort, making sure the yeast covers the entire surface of the wort to avoid lumps. It is best if the yeast is placed in the first part of the vessel filling; in this case, the irrigation can be carried out at a higher temperature of the wort than the fermentation temperature, and the fermentation vessel can be filled later with a lower temperature wort, so that the temperature of the entire wort is equal to the fermentation temperature.

② Before rehydration:

The yeast is also poured with at least 10 times its weight of sterile water or 15-25 °C (59-77 °C) boiled and hopped wort. Leave to stand for 15-30 minutes, mix carefully and pour the resulting cream into the fermentation vessel.

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