Fermentis by Lesaffre | SafLager™ SH-45 Yeast
The ideal Lager yeast to enhance hop thiol release
SafLager™ SH-45 is a carefully selected lager yeast, ideal for expressing some of the aromatic compounds coming from the raw materials in beer, more specifically the hops. This strain possesses the capability to release and esterify thiols. As a result, beers crafted with SafLager™ SH-45 may present enhanced levels of fruitiness and intensified citrus and tropical notes.
Form:
- Available in 11.5g sachets
- Available in 500g Bricks (SAVE 51% OFF 11.5g Sachet Price)
Fermentation temperature:
- Ideally 15-20°C (59-68°F).
TOTAL ESTERS
- High
TOTAL SUPERIOR ALCOHOLS
- High
APPARENT ATTENUATION
- 77-82%
FLOCCULATION
- Medium
SEDIMENTATION
- Medium
DOSAGE/TEMPERATURE:
- 80 – 120 g/hl (0.11 – 0.16 oz/gal) at ideally 12 – 18°C (53.6 – 64.4°F)
USAGE:
Lesaffre know-how and the continuous improvement of our yeast production process generates an exceptional quality of dry yeasts. These yeasts are able to resist a very wide range of uses, incl. cold or no rehydration conditions, without their viability, kinetic and/or analytical profile being affected. Brewers are therefore free to choose the usage conditions that best fit their needs.
With our E2U™ label, you have the choice: you can rehydrate or pitch directly; depending on your equipment, habits and preferences.
① Direct pitching:
Pitch the yeast directly into the fermentation vessel over the surface of the wort at or above the fermentation temperature.
Gradually sprinkle the dry yeast into the wort, ensuring an even coverage of the entire surface available to avoid any clumps.
Ideally, add the yeast during the first part of filling the vessel. In this case, hydration can be done at wort temperature higher than fermentation temperature, given that the remainder of the fermenter will be filled with wort at a lower temperature to bring the entire wort temperature down to the recommended fermentation temperature.
② With prior rehydration:
Alternatively, sprinkle the yeast into a minimum of 10 times its weight of sterile water or boiled and hopped wort at 21°C to 25°C (69°F to 77°F).
Leave to rest 15 to 30 minutes, then gently stir and pitch the resultant cream into the fermentation vessel.
Ingredients:
Yeast (Saccharomyces pastorianus), Emulsifier: sorbitan monostearate (E/INS 491)
Typical Analysis:
- Viable yeast: > 6.0 *109 cfu/g
- Purity: > 99.999 %
- Lactic acid bacteria: < 1 cfu /6.0 *106 yeast cell
- Acetic acid bacteria: < 1 cfu /6.0 *106 yeast cell
- Pediococcus: < 1 cfu /6.0 *106 yeast cell
- Total Bacteria: < 1 cfu /106 yeast cell
- “Wild” Yeast1: < 1 cfu /6.0 *106 yeast cell
- Pathogenic micro-organisms: in accordance with regulation
1EBC Analytica 4.2.6 – ASBC Microbiological Control-5D
*when dry yeast is pitched at 100 g/hl i.e. > 6 x 106 viable cells / ml
Storage
The product must be stored/transported in dry conditions and protected from direct sunlight. For less than 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 5 days). Fermentis recommends a long-term storage at a controlled temperature (below 15°C/59°F), once the product arrives to the final destination.
Shelf life
36 months from production date. Refer to “best before” date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) or lower and used within 7 days of opening. Do not use soft or damaged sachets.
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Fermentis by Lesaffre | SafLager™ SH-45 Yeast
The ideal Lager yeast to enhance hop thiol release
SafLager™ SH-45 is a carefully selected lager yeast, ideal for expressing some of the aromatic compounds coming from the raw materials in beer, more specifically the hops. This strain possesses the capability to release and esterify thiols. As a result, beers crafted with SafLager™ SH-45 may present enhanced levels of fruitiness and intensified citrus and tropical notes.
Form:
- Available in 11.5g sachets
- Available in 500g Bricks (SAVE 51% OFF 11.5g Sachet Price)
Fermentation temperature:
- Ideally 15-20°C (59-68°F).
TOTAL ESTERS
- High
TOTAL SUPERIOR ALCOHOLS
- High
APPARENT ATTENUATION
- 77-82%
FLOCCULATION
- Medium
SEDIMENTATION
- Medium
DOSAGE/TEMPERATURE:
- 80 – 120 g/hl (0.11 – 0.16 oz/gal) at ideally 12 – 18°C (53.6 – 64.4°F)
USAGE:
Lesaffre know-how and the continuous improvement of our yeast production process generates an exceptional quality of dry yeasts. These yeasts are able to resist a very wide range of uses, incl. cold or no rehydration conditions, without their viability, kinetic and/or analytical profile being affected. Brewers are therefore free to choose the usage conditions that best fit their needs.
With our E2U™ label, you have the choice: you can rehydrate or pitch directly; depending on your equipment, habits and preferences.
① Direct pitching:
Pitch the yeast directly into the fermentation vessel over the surface of the wort at or above the fermentation temperature.
Gradually sprinkle the dry yeast into the wort, ensuring an even coverage of the entire surface available to avoid any clumps.
Ideally, add the yeast during the first part of filling the vessel. In this case, hydration can be done at wort temperature higher than fermentation temperature, given that the remainder of the fermenter will be filled with wort at a lower temperature to bring the entire wort temperature down to the recommended fermentation temperature.
② With prior rehydration:
Alternatively, sprinkle the yeast into a minimum of 10 times its weight of sterile water or boiled and hopped wort at 21°C to 25°C (69°F to 77°F).
Leave to rest 15 to 30 minutes, then gently stir and pitch the resultant cream into the fermentation vessel.
Ingredients:
Yeast (Saccharomyces pastorianus), Emulsifier: sorbitan monostearate (E/INS 491)
Typical Analysis:
- Viable yeast: > 6.0 *109 cfu/g
- Purity: > 99.999 %
- Lactic acid bacteria: < 1 cfu /6.0 *106 yeast cell
- Acetic acid bacteria: < 1 cfu /6.0 *106 yeast cell
- Pediococcus: < 1 cfu /6.0 *106 yeast cell
- Total Bacteria: < 1 cfu /106 yeast cell
- “Wild” Yeast1: < 1 cfu /6.0 *106 yeast cell
- Pathogenic micro-organisms: in accordance with regulation
1EBC Analytica 4.2.6 – ASBC Microbiological Control-5D
*when dry yeast is pitched at 100 g/hl i.e. > 6 x 106 viable cells / ml
Storage
The product must be stored/transported in dry conditions and protected from direct sunlight. For less than 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 5 days). Fermentis recommends a long-term storage at a controlled temperature (below 15°C/59°F), once the product arrives to the final destination.
Shelf life
36 months from production date. Refer to “best before” date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) or lower and used within 7 days of opening. Do not use soft or damaged sachets.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The ideal Lager yeast to enhance hop thiol release
SafLager™ SH-45 is a carefully selected lager yeast, ideal for expressing some of the aromatic compounds coming from the raw materials in beer, more specifically the hops. This strain possesses the capability to release and esterify thiols. As a result, beers crafted with SafLager™ SH-45 may present enhanced levels of fruitiness and intensified citrus and tropical notes.
Form:
- Available in 11.5g sachets
- Available in 500g Bricks (SAVE 51% OFF 11.5g Sachet Price)
Fermentation temperature:
- Ideally 15-20°C (59-68°F).
TOTAL ESTERS
- High
TOTAL SUPERIOR ALCOHOLS
- High
APPARENT ATTENUATION
- 77-82%
FLOCCULATION
- Medium
SEDIMENTATION
- Medium
DOSAGE/TEMPERATURE:
- 80 – 120 g/hl (0.11 – 0.16 oz/gal) at ideally 12 – 18°C (53.6 – 64.4°F)
USAGE:
Lesaffre know-how and the continuous improvement of our yeast production process generates an exceptional quality of dry yeasts. These yeasts are able to resist a very wide range of uses, incl. cold or no rehydration conditions, without their viability, kinetic and/or analytical profile being affected. Brewers are therefore free to choose the usage conditions that best fit their needs.
With our E2U™ label, you have the choice: you can rehydrate or pitch directly; depending on your equipment, habits and preferences.
① Direct pitching:
Pitch the yeast directly into the fermentation vessel over the surface of the wort at or above the fermentation temperature.
Gradually sprinkle the dry yeast into the wort, ensuring an even coverage of the entire surface available to avoid any clumps.
Ideally, add the yeast during the first part of filling the vessel. In this case, hydration can be done at wort temperature higher than fermentation temperature, given that the remainder of the fermenter will be filled with wort at a lower temperature to bring the entire wort temperature down to the recommended fermentation temperature.
② With prior rehydration:
Alternatively, sprinkle the yeast into a minimum of 10 times its weight of sterile water or boiled and hopped wort at 21°C to 25°C (69°F to 77°F).
Leave to rest 15 to 30 minutes, then gently stir and pitch the resultant cream into the fermentation vessel.
Ingredients:
Yeast (Saccharomyces pastorianus), Emulsifier: sorbitan monostearate (E/INS 491)
Typical Analysis:
- Viable yeast: > 6.0 *109 cfu/g
- Purity: > 99.999 %
- Lactic acid bacteria: < 1 cfu /6.0 *106 yeast cell
- Acetic acid bacteria: < 1 cfu /6.0 *106 yeast cell
- Pediococcus: < 1 cfu /6.0 *106 yeast cell
- Total Bacteria: < 1 cfu /106 yeast cell
- “Wild” Yeast1: < 1 cfu /6.0 *106 yeast cell
- Pathogenic micro-organisms: in accordance with regulation
1EBC Analytica 4.2.6 – ASBC Microbiological Control-5D
*when dry yeast is pitched at 100 g/hl i.e. > 6 x 106 viable cells / ml
Storage
The product must be stored/transported in dry conditions and protected from direct sunlight. For less than 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 5 days). Fermentis recommends a long-term storage at a controlled temperature (below 15°C/59°F), once the product arrives to the final destination.
Shelf life
36 months from production date. Refer to “best before” date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) or lower and used within 7 days of opening. Do not use soft or damaged sachets.
