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YEAST FERMENTIS SAFALE BE-256
Active dry yeast recommended to brew 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.
FERMENTATION: High;
TEMPERATURE: 15-24 ° C;
TOLERANCE TO ALLOL: 11%
FLOCCULATION : High
ATTENTION: 83%
USE : 50-80 g/hl for the first fermentation; 2.5-5 g/hl for the second fermentation.
Active dry yeast recommended to brew 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.
FERMENTATION: High;
TEMPERATURE: 15-24 ° C;
TOLERANCE TO ALLOL: 11%
FLOCCULATION : High
ATTENTION: 83%
USE : 50-80 g/hl for the first fermentation; 2.5-5 g/hl for the second fermentation.
SCHEDA TECNICA LIEVITO FERMENTIS SAFALE BE-256