Description

Fermentis SafBrew LA-01 yeast

SafBrew LA-01, is a Saccharomyces cerevisiae var. chevalieri that has been specifically selected for the production of low and/or non-alcoholic beverages (<0.5ABV). This yeast does not assimilate maltose and maltotriose but assimilates simple sugars (glucose, fructose and sucrose) and is characterized by a subtle aroma profile. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

Points of attention

• As the beer at the end of fermentation will contain a lot of residual fermentable sugars, it is strongly recommended to cold crash as soon as the apparent attenuation is reached.
• In case od dry hopping, it should preferably be performed after the beer is cold crashed.
• It is also mandatory to pasteurize the beer after packaging (between 80 and 120 PU)** to avoid any living microorganisms are remaining in the packaged beer.
• This yeast is not suitable for cropping and repitching.

Flocculation: N/A
Attenuation: 13 - 17%
Temperature: 15 - 25°C
Alcohol Tolerance: N/A
Diastatic (STA1): No

Flavour Profile: Subtle aroma profile

Suitable Beer Styles: All styles

Availability: Always

Possible Substitutes: None

** What is PU in pasteurization?
A pasteurization unit (PU) is a measure of the heat received by a beer during pasteurization; 1 PU is 1 min at 60° C or the equivalent time-temperature effect on microorganisms.