Description
English Ale
SafAle™ S-04 Fermentis
SafAle™ S-04 Fermentis
S-04
Species : Ale
Fermentation Temp Range (°F) : 65-70
Apparent Attenuation Range (%) : 70-80
Flocculation : Medium-High
Alcohol Tolerance : Medium-High
Pitching/Fermentation : Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F).
Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). 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,
then mix the wort using aeration or by wort addition.
Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). 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,
then mix the wort using aeration or by wort addition.
Notes : English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to
improve beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones and
fermentation in cylindo-conical tanks.
improve beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones and
fermentation in cylindo-conical tanks.
Best Styles : English Ale
Looking for a Liquid or Dry Yeast Substitution? The brewers at Austin Homebrew Supply have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 007, Wyeast 1098
Dry Yeast Substitution : Nottingham, London ESB
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