Fermentis SafLager™ SH-45 500g

Fermentis SafLager™ SH-45 Yeast 500g

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 from the raw materials in beer, more specifically, the hops. This strain can release and esterify thiols. As a result, beers crafted with SafLagerTM SH-45 may present enhanced levels of fruitiness and intensified citrus and tropical notes.

Ingredients: Yeast (Saccharomyces pastorianus), Emulsifier: sorbitan monostearate (E/INS 491)

SafLager™ SH-45 overview

• Total esters: High
• Total sup. alcohols: High
• Apparent attenuation: 77-82%
• Flocculation: Medium
• Sedimentation: Medium
• Experimental conditions: Standard wort at 13.5°P and 18°P in EBC tube at 14°C/57.2°F.

Dosage & usage

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 can withstand a wide range of conditions, including cold or no rehydration, without affecting their viability, kinetics, and/or analytical profiles. Brewers are therefore free to choose the usage conditions that best fit their needs.
With our E2UTM label, you can choose to rehydrate or pitch directly, depending on your equipment, habits, and preferences.

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.

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.

Typical analysis

• Viable yeast: > 6.0 *109 cfu/g
• Purity: > 99.999 %a
• 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

Storage & shelf life

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 performance. Peaks up to 40°C (104°F) are allowed for a limited period of time (less than 5 days). Fermentis recommends long-term storage at a controlled temperature (below 15°C/59°F) once the product arrives at the final destination.

Shelf life
36 months from production date. Refer to the “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.