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      • Fermentis SafBrew™ BR-8 100 g
      Picture of Fermentis SafBrew™ BR-8 100 g

      Fermentis SafBrew™ BR-8 100 g

      SafBrew™ BR-8 is the first dry Brettanomyces bruxellensis culture available to brewers, offering all of the sensory benefits of wild or propagated Brett with superior shelf life and process control

      SKU: BZZZ1996
      WeightHeightLengthWidth
      0.22 lb(s)0.51 inch(es)6.25 inch(es)5.47 inch(es)
      • Overview
      • Specifications
      • Attachments

      SafBrew™ BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry micro granular format.

      It offers all the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling.

      Selected specifically for secondary fermentation in bottles or casks, SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes.

      SAFBREW™ BR-8 SENSORY PROFILE

      SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes.

      SAFBREW™ BR-8 TECHNICAL FEATURES

      Dosage/Temperature

      Optimal fermentation temperature 15°C – 25°C (59°F – 77°F). 

      Instructions of use:

      Rehydratation:  SafBrew™ BR-8 should not be rehydrated directly in the beer.

      Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 25°C to 29°C (77°F to 84.2°F). Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream.

      Usage: Add 5 to 10 grams of sugar per liter of beer (0.67 to 1.34 oz of sugar per gal of beer) to obtain an additional saturation of 2.5 to 5.0 g/L of CO2  (0.33 to 0.67 oz/gal of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast.

      Carbonation will be achieved in 1 to 3 months of maturation.

      *At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.
      *Carbonation at lower end temperatures (e.g. 15°C / 59°F) can take over 3 months.

      SAFBREW™ BR-8 TYPICAL ANALYSIS

      • Viable yeast : > 5.0 *109 cfu/g
        • Purity :
          • Lactic acid bacteria: < 1 cfu /106 yeast cell
          • Acetic acid bacteria: < 1 cfu /106 yeast cell
          • Pediococcus: < 1 cfu /106 yeast cell
          • Total Bacteria: < 5 cfu /106 yeast cell
          • “Wild” Yeast1: < 5 cfu /106 yeast cell
          • Pathogenic micro-organisms: in accordance with regulation

      Analysis done according to our HACCP study.1Other than Brettanomyces spp.

      SAFBREW™ BR-8 STORAGE & SHELF LIFE

      Storage

      The product must be stored/transported in dry conditions and protected from direct heat sources (e.g. sunlight, …). For up to 6 months, the product can be stored/transported at ambient temperature below 25°C/77°F without affecting its performances.

      Peaks up to 40°C/104°F are allowed for a limited period of time (less than 7 days in total). For prolonged storage times (beyond 6 months) after product has arrived at final destination, Fermentis recommends storage at a controlled temperature (below 15°C/59°F).

      Shelf life

      24 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39.2°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.

      SafBrew™ BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry micro granular format.

      It offers all the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling.

      Selected specifically for secondary fermentation in bottles or casks, SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes.

      SAFBREW™ BR-8 SENSORY PROFILE

      SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes.

      SAFBREW™ BR-8 TECHNICAL FEATURES

      Dosage/Temperature

      Optimal fermentation temperature 15°C – 25°C (59°F – 77°F). 

      Instructions of use:

      Rehydratation:  SafBrew™ BR-8 should not be rehydrated directly in the beer.

      Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 25°C to 29°C (77°F to 84.2°F). Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream.

      Usage: Add 5 to 10 grams of sugar per liter of beer (0.67 to 1.34 oz of sugar per gal of beer) to obtain an additional saturation of 2.5 to 5.0 g/L of CO2  (0.33 to 0.67 oz/gal of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast.

      Carbonation will be achieved in 1 to 3 months of maturation.

      *At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.
      *Carbonation at lower end temperatures (e.g. 15°C / 59°F) can take over 3 months.

      SAFBREW™ BR-8 TYPICAL ANALYSIS

      • Viable yeast : > 5.0 *109 cfu/g
        • Purity :
          • Lactic acid bacteria: < 1 cfu /106 yeast cell
          • Acetic acid bacteria: < 1 cfu /106 yeast cell
          • Pediococcus: < 1 cfu /106 yeast cell
          • Total Bacteria: < 5 cfu /106 yeast cell
          • “Wild” Yeast1: < 5 cfu /106 yeast cell
          • Pathogenic micro-organisms: in accordance with regulation

      Analysis done according to our HACCP study.1Other than Brettanomyces spp.

      SAFBREW™ BR-8 STORAGE & SHELF LIFE

      Storage

      The product must be stored/transported in dry conditions and protected from direct heat sources (e.g. sunlight, …). For up to 6 months, the product can be stored/transported at ambient temperature below 25°C/77°F without affecting its performances.

      Peaks up to 40°C/104°F are allowed for a limited period of time (less than 7 days in total). For prolonged storage times (beyond 6 months) after product has arrived at final destination, Fermentis recommends storage at a controlled temperature (below 15°C/59°F).

      Shelf life

      24 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39.2°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.

      Products specifications
      Yeast Size100 g
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      Picture of Fermentis SafSour™ LP-652 100g

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      BZZZ9769
      SafSour™LP 652 has been specifically selected by Fermentis for its capabilities to provide tropical, citrus and fruity notes when used in kettle souring. Giving a nice freshness to the beer, SafSour™ LP 652 is a homofermentative lactic acid bacteria. Ideal for kettle sour beer recipes.
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