Description

Saflager S-189 Lager Yeast

Originating from the Hürlimann brewery in Switzerland. This lager yeast strain’s profile allows to brew fairly neutral flavor beers with a high drinkability. Depending on the conditions, it tends to present noticeable herbal and floral notes to lager beers.

CHARACTERISTICS

Total esters: Low
Attenuation: 80-84%
Sedimentation time: Fast
Alcohol tolerance: 9-11%
Temperature Range: 12-18ºC
Dosage: 1 sachet in 10-15 litres

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 > 6.0 *10⁹ cfu/g
• Purity : > 99.9 %
  • Lactic acid bacteria: < 1 cfu /6.0*10⁶ yeast cell
  • Acetic acid bacteria: < 1 cfu /6.0*10⁶ yeast cell
  • Pediococcus: < 1 cfu /6.0*10⁶ yeast cell
  • Total Bacteria: < 1 cfu /10⁶ yeast cell
  • “Wild” Yeast*: < 1 cfu /6*10⁶ 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.