Originating from the Hürlimann brewery in Switzerland. This lager yeast strain’s profile allows to brew fairly neutral flavor beers with a high drinkability. Depending on the conditions, it tends to present noticeable herbal and floral notes to lager beers.

Ingredients: Yeast (Saccharomyces pastorianus), emulsifier E491

SAFLAGER™ S-189 OVERVIEW

Total

esters

Low

Total sup.

alcohols

Low

Apparent attenuation

80-84%

Sedimentation time

Fast

Alcohol tolerance

9-11%

Phenolic Off-Flavor

–

SAFLAGER™ S-189 SENSORY FEATURES

SafLager™ S-189 provides floral and herbal notes and tends to make highly drinkable beers

SAFLAGER™ S-189 TECHNICAL FEATURES

• DOSAGE & USAGE
• KINETICS
• TYPICAL ANALYSIS
• STORAGE & SHELF LIFE

Dosage / Temperature

80 to 120 g/hl at ideally 12°C – 18°C (53.6-64.4°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 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:

Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 15 to 25°C (59°F to 77°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.