Fermentis SafBrew™ LA-02 500g

The ideal POF negative yeast for delicate low-and no-alcohol beers

SafBrew™ LA-02 (Torulaspora delbrueckii) is the first Fermentis-selected non-Saccharomyces yeast specifically for the production of low and/or non-alcoholic beers (<0.5% ABV). This yeast primarily assimilates simple sugars (glucose and fructose) and gradually assimilates saccharose. This yeast strain does not assimilate maltose, maltotriose, or dextrins.
Post fermentation, this strain exhibits neutral to mild fermentation characteristics with no phenolic (spicy) notes. Sensory profiles may differ depending on the wort composition and fermentation conditions.

In case you are wondering POF-negative means "Phenolic Off-Flavour Negative". This refers to brewing yeast strains that lack the gene, meaning they cannot produce 4-vinyl guaiacol (4VG), the compound responsible for clove-like, spicy, or smoky phenolic flavours. These yeasts produce a neutral or purely ester-driven fruit profile, making them ideal for clean styles like IPAs, Pale Ales and even Lagers

Ingredients:  Yeast (Torulaspora delbrueckii POF-), emulsifier: sorbitan monostearate (E/INS 491)

• Total esters: Low
• Total sup.alcohols: Low
• Apparent attenuation: 5-10%
• Sedimentation time: Medium

Dosage and Usage

Dosage / Temperature

50 to 80 g/hl (0.06 to 0.10 oz/gal) in primary fermentation, at ideally 20-25°C (68-77°F)

Usage
Lesaffre know-how and the continuous improvement of our yeast production processes deliver exceptional-quality dry yeasts that resist a wide range of uses, including cold or no-rehydration conditions, without affecting their viability, kinetics, and/or analytical profile. Brewers can choose usage conditions that best fit their needs:

1 - Direct pitching:
Pitch the dry yeast directly into the fermentation vessel over the surface of the wort at or above the fermentation temperature. Sprinkle the yeast over the wort, ensuring it covers the entire surface available to avoid clumping. Ideally, the yeast is added during the first part of filling the vessel; in this case, hydration can be done at a wort temperature above the recommended fermentation temperature, provided the vessel is then filled with wort at a lower temperature to bring the entire wort temperature down to the 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 15°C to 30°C (59°F to 86°F). Leave to rest 15 to 30 minutes, then gently stir and pitch the resultant cream into the fermentation vessel.

Typical Analysis

• Viable yeast > 1.0 *1010 cfu/g
• Purity : > 99.9 %
      * Lactic acid bacteria: < 1 cfu /107 yeast cells
      * Acetic acid bacteria: < 1 cfu /107 yeast cells
      * Pediococcus: < 1 cfu /107 yeast cell
      * Total Bacteria: < 5 cfu /107 yeast cells
      * Pathogenic micro-organisms: in accordance with regulation
• Analysis done according to our HACCP study

Storage

• When storing for 6 months or less: The product must be stored at a temperature below 10°C (50.0°F).
• When storing for more than 6 months: The product must be stored at a temperature around 4°C (39.2°F).
• When storing the product for a short period (not exceeding 7 days): It can be stored at room temperature, ideally no more than 30°C (86.0°F).

Shelf life

24 months from production date. Refer to the best-before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 5 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.