Description

Safale BE-256 Beer Yeast

Active dry yeast recommended for brewing a diversity of beers amongst which abbey style beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation.

CHARACTERISTICS

Total esters: High
Attenuation: 82-86%
Sedimentation time: Fast
Alcohol tolerance: 9-11%
Temperature Range: 18-26ºC
Dosage: 11.5 g in 20 to 30 L

SENSORY PROFILE

SafAle™ BE-256 provides fruity flavors over different fermentation conditions, specially at higher densities and high fermentation temperatures. This yeast is ideal to brew strong and flavour rich Belgian ales.

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.

TYPICAL ANALYSIS

• Viable yeast > 1.0 *10¹⁰ cfu/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

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.

 

FERMENTATION: ideally 15-20°C (59-68°F)

PITCHING: 50 to 80 g/hl in primary fermentation

REHYDRATION INSTRUCTIONS: Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.