This well known English ale yeast is selected for it's fast fermentation character and it's ability to form a very compact sediment after fermentation, leaving the beer nice and clear. Can be used on a wide range of ales, and is great for conical fermenting and cask-conditioned beers.
Fermentis has developed a range of high performing dry yeast to provide a reliable yeast source to the home brewer as used by the professional brewers of the world. Fermentis dry yeast now offer a true alternative to liquid yeast cultures as the need for expensive shipping and packaging has been replaced by a nitrogen flushed sachet with a two year shelf life.
A well known English ale strain noted for its fast fermentation and rapid settling. Used in the production of a wide range of ales including English ale styles.
Ingredients:
Yeast (Saccharomyces cerevisiae), rehydrating agent
Properties:
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium.
Dosage:
50 g/hl to 80 g/hl.
Pitching instructions:
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then 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.
Fermentation temperature:
Recommended fermentation temperature: 15C – 24C. (59 - 75 F)
Packaging:
4 display units each 38 x 11.5g nitrogen-flushed sachets in cardboard box.
Storage:
Store in cool (< 10C), dry conditions.
Opened sachets must be sealed and stored at 4C and used within 7 days of opening.
Do not use soft or damaged sachets.
Shelf life:
Refer to best before end date on sachets. 24 months from production date under recommended storage conditions.
Typical analysis:
% dry weight:
94.0 – 96.5
Viable cells at packaging:
> 6 x 109 / gramme
Total bacteria*:
< 5 / ml
Acetic acid bacteria*:
< 1 / ml
Lactobacillus*:
< 1 / ml
Pediococcus*:
< 1 / ml
Wild yeast non Saccharomyces*:
< 1 / ml
Pathogenic micro-organisms:
in accordance with regulation
*when dry yeast is pitched at 100 g/hl
i.e. > 6 x 106 viable cells / ml
This well known English ale yeast is selected for it's fast fermentation character and it's ability to form a very compact sediment after fermentation, leaving the beer nice and clear. Can be used on a wide range of ales, and is great for conical fermenting and cask-conditioned beers.
Fermentis has developed a range of high performing dry yeast to provide a reliable yeast source to the home brewer as used by the professional brewers of the world. Fermentis dry yeast now offer a true alternative to liquid yeast cultures as the need for expensive shipping and packaging has been replaced by a nitrogen flushed sachet with a two year shelf life.
A well known English ale strain noted for its fast fermentation and rapid settling. Used in the production of a wide range of ales including English ale styles.
Ingredients:
Yeast (Saccharomyces cerevisiae), rehydrating agent
Properties:
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium.
Dosage:
50 g/hl to 80 g/hl.
Pitching instructions:
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then 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.
Fermentation temperature:
Recommended fermentation temperature: 15C – 24C.
Packaging:
4 display units each 38 x 11.5g nitrogen-flushed sachets in cardboard box.
Storage:
Store in cool (< 10C), dry conditions.
Opened sachets must be sealed and stored at 4C and used within 7 days of opening.
Do not use soft or damaged sachets.
Shelf life:
Refer to best before end date on sachets. 24 months from production date under recommended storage conditions.
Typical analysis:
% dry weight:
94.0 – 96.5
Viable cells at packaging:
> 6 x 109 / gramme
Total bacteria*:
< 5 / ml
Acetic acid bacteria*:
< 1 / ml
Lactobacillus*:
< 1 / ml
Pediococcus*:
< 1 / ml
Wild yeast non Saccharomyces*:
< 1 / ml
Pathogenic micro-organisms:
in accordance with regulation
*when dry yeast is pitched at 100 g/hl
i.e. > 6 x 106 viable cells / ml
American Ale Yeast similar to Wyeast-1056 or White Labs WLP001. Produces well balanced beers with a very clean, crisp finish.
Other Details
Attenuation:
Medium
Flocculation:
Low to Medium
Temperature:
59-75°F
Ingredients: Yeast (Saccharomyces cerevisiae), rehydrating agent
Properties: A ready-to-pitch dry American ale yeast. Safale US-05 produces well balanced beers with low
diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity:
medium.
Dosage: 50 g/hl to 80 g/hl.
Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then 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 (68F). 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.
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F).
Packaging: 4 display units each 38 x 11.5g nitrogen-flushed sachets in cardboard box.
.
Storage: Store in cool (< 10C/50F), dry conditions.
Opened sachets must be sealed and stored at 4C (39F) and used within 7 days of opening.
Do not use soft or damaged sachets.
Shelf life: Refer to best before end date on sachets. 24 months from production date under recommended
storage conditions.
Typical analysis: % dry weight: 94.0 – 96.5
Viable cells at packaging: > 6 x 109 / gramme
Total bacteria*: < 5 / ml
Acetic acid bacteria*: < 1 / ml
Lactobacillus*: < 1 / ml
Pediococcus*: < 1 / ml
Wild yeast non Saccharomyces*: < 1 / ml
Pathogenic micro-organisms: in accordance with regulation
*when dry yeast is pitched at 100 g/hl
i.e. > 6 x 106 viable cells / ml
*FORMERLY CALLED US-56*
American Ale Yeast similar to Wyeast-1056 or White Labs WLP001. Produces well balanced beers with a very clean, crisp finish.
Other Details
Attenuation:
Medium
Flocculation:
Low to Medium
Temperature:
59-75°F
Ingredients: Yeast (Saccharomyces cerevisiae), rehydrating agent
Properties: A ready-to-pitch dry American ale yeast. Safale US-05 produces well balanced beers with low
diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity:
medium.
Dosage: 50 g/hl to 80 g/hl.
Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then 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 (68F). 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.
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F).
Packaging: 4 display units each 38 x 11.5g nitrogen-flushed sachets in cardboard box.
.
Storage: Store in cool (< 10C/50F), dry conditions.
Opened sachets must be sealed and stored at 4C (39F) and used within 7 days of opening.
Do not use soft or damaged sachets.
Shelf life: Refer to best before end date on sachets. 24 months from production date under recommended
storage conditions.
Typical analysis: % dry weight: 94.0 – 96.5
Viable cells at packaging: > 6 x 109 / gramme
Total bacteria*: < 5 / ml
Acetic acid bacteria*: < 1 / ml
Lactobacillus*: < 1 / ml
Pediococcus*: < 1 / ml
Wild yeast non Saccharomyces*: < 1 / ml
Pathogenic micro-organisms: in accordance with regulation
*when dry yeast is pitched at 100 g/hl
i.e. > 6 x 106 viable cells / ml
*FORMERLY CALLED US-56*
This well known English ale yeast is selected for it's fast fermentation character and it's ability to form a very compact sediment after fermentation, leaving the beer nice and clear. Can be used on a wide range of ales, and is great for conical fermenting and cask-conditioned beers.
Fermentis has developed a range of high performing dry yeast to provide a reliable yeast source to the home brewer as used by the professional brewers of the world. Fermentis dry yeast now offer a true alternative to liquid yeast cultures as the need for expensive shipping and packaging has been replaced by a nitrogen flushed sachet with a two year shelf life.
A well known English ale strain noted for its fast fermentation and rapid settling. Used in the production of a wide range of ales including English ale styles.
Ingredients:
Yeast (Saccharomyces cerevisiae), rehydrating agent
Properties:
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium.
Dosage:
50 g/hl to 80 g/hl.
Pitching instructions:
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then 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.
Fermentation temperature:
Recommended fermentation temperature: 15C – 24C.
Packaging:
4 display units each 38 x 11.5g nitrogen-flushed sachets in cardboard box.
Storage:
Store in cool (< 10C), dry conditions.
Opened sachets must be sealed and stored at 4C and used within 7 days of opening.
Do not use soft or damaged sachets.
Shelf life:
Refer to best before end date on sachets. 24 months from production date under recommended storage conditions.
Typical analysis:
% dry weight:
94.0 – 96.5
Viable cells at packaging:
> 6 x 109 / gramme
Total bacteria*:
< 5 / ml
Acetic acid bacteria*:
< 1 / ml
Lactobacillus*:
< 1 / ml
Pediococcus*:
< 1 / ml
Wild yeast non Saccharomyces*:
< 1 / ml
Pathogenic micro-organisms:
in accordance with regulation
*when dry yeast is pitched at 100 g/hl
i.e. > 6 x 106 viable cells / ml
American Ale Yeast similar to Wyeast-1056 or White Labs WLP001. Produces well balanced beers with a very clean, crisp finish.
Other Details
Attenuation:
Medium
Flocculation:
Low to Medium
Temperature:
59-75°F
Ingredients: Yeast (Saccharomyces cerevisiae), rehydrating agent
Properties: A ready-to-pitch dry American ale yeast. Safale US-05 produces well balanced beers with low
diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity:
medium.
Dosage: 50 g/hl to 80 g/hl.
Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then 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 (68F). 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.
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F).
Packaging: 4 display units each 38 x 11.5g nitrogen-flushed sachets in cardboard box.
.
Storage: Store in cool (< 10C/50F), dry conditions.
Opened sachets must be sealed and stored at 4C (39F) and used within 7 days of opening.
Do not use soft or damaged sachets.
Shelf life: Refer to best before end date on sachets. 24 months from production date under recommended
storage conditions.
Typical analysis: % dry weight: 94.0 – 96.5
Viable cells at packaging: > 6 x 109 / gramme
Total bacteria*: < 5 / ml
Acetic acid bacteria*: < 1 / ml
Lactobacillus*: < 1 / ml
Pediococcus*: < 1 / ml
Wild yeast non Saccharomyces*: < 1 / ml
Pathogenic micro-organisms: in accordance with regulation
*when dry yeast is pitched at 100 g/hl
i.e. > 6 x 106 viable cells / ml
*FORMERLY CALLED US-56*
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W, Chambersburg, PA 17202
(717) 504-8534
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