Fermentis – Safale S-04 English Ale Yeast

THE IDEAL YEAST FOR ENGLISH & AMERICAN ALES, WITH BALANCED FRUITY NOTES

SafAle™ Fermentis S-04 produces fruity and floral notes.

Fermentis S-04 is a well known English ale strain noted for its fast fermentation and rapid settling.

Fermentis S-04 ยีสต์สายพันธุ์อังกฤษยอดนิยม ด้วยผลิตภัณฑ์จากการหมักที่ให้กลิ่นรสผลไม้และดอกไม้เล็กน้อย

ค่อนข้างสมดุล และกินน้ำตาลได้เร็ว ทำให้ระยะเวลาในการหมักค่อนข้างสั้น รวมถึงการตกตะกอนที่ดี ทำให้เบียร์ที่ได้ค่อนข้างใสโดยไม่ต้องผ่านกระบวนการกรอง

ยีสต์สายพันธุ์นี้ถูกนำไปใช้หมักหลากหลายสไตล์ เช่น ทั้ง สไตล์อเมริกัน และอังกฤษ รวมถึง ฮอปปี้สไตล์ด้วย เป็นอีกหนึ่งสายพันธุ์ที่นิยมใช้กันอย่างแพร่หลายรองจาก Fermentis US-05

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.

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

Used in the production of a wide range of ales including English ale styles.

Fermentation Temperature: 12-25C ideally 15-20C (59-68F)

Dosage Instructions: 50 to 80 g/hl.

Fermentis S-04 Rehydration Instructions

Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C.

Gently stir for 30 minutes and pitch the resultant cream into the fermentation vessel.

Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of
the wort is above 20C. 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 and
then mix the wort e.g. using aeration.

More information: Fermentis S-04 SafAle English Ale Yeast

Want to use Liquid yeast? Try Quest Labs QL-A013 English Ale

Fermentis S-04 DOSAGE / TEMPERATURE

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

Fermentis S-04 Usage

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

① 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.

② With prior rehydration:

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.