Fermentis by Lesaffre | SafAle™ BE-134 Bintani

Fermentis SafAle™ BE-134 is ideal for dry and spicy Belgian-style beers, like Saisons.  

This typical brewer’s yeast strain is recommended for well-attenuated beers, produces fruity, floral and phenolic notes and a dry character. Produces highly refreshing beers, it is ideal for Belgian-Saison style.

Ingredients: Yeast ( Saccharomyces cerevisiae var. Diastaticus ), emulsifier E491

Pack Size Formats:

• 11.5g sachets
• 500g Bricks (SAVE 43% OFF 11.5g Price)

Fermentation temperature:

• ideally 18-28°C (64.4-82.4°F).

Total Esters

• Medium: 45 ppm at 13.5°P at 20°C in EBC tubes

Total Superior Alcohols

• Medium: 180 ppm at 13.5°P at 20°C in EBC tubes

Apparent Attenuation:

• High: 89-93%

Sedimentation time:

• Slow

Alcohol tolerance:

• 9-11%

Phenolic Off-Flavor:

• +

Residual Sugars:

• 0 g/l*

*0g maltotriose/L corresponding to an apparent attenuation of 90%

SafAle™ BE-134 sensory profile

SafAle™ BE-134 is a very powerful beer yeast with regards to flavor production. It produces several flavor active components, such as as fruity esters and phenolic / spicy components, at high concentrations.

It has a very good diacetyl reduction power.

Character is dry, ideal for highly refreshing beers like Belgian-Saison style.

Dosage and Usage:

Dosage / Temperature

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

Use
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 into 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:

Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.

Kinetics:

Technical Data Sheet SafAle BE-134

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.