Fermentis SafAle™ W-68 11.5 g

Suitable for a variety of wheat beers and other styles with fruity-spicy profiles, Fermentis SafAle™ W-68 produces aromatic beers rich in phenols (notes of clove and pepper) and esters (floral and fruity banana flavors). Known for medium sedimentation, this strain forms no clumps and will appear as a powdery haze when resuspended in beer. 

A HISTORICAL YEAST FOR GERMAN-STYLE WHEAT BEERS
World-renowned yeast strain selected for the production of wheat beers in the typical German style, notably Weizen beers. Producing
medium attenuation, robust phenolic character (clove and pepper) and distinct estery notes (fruity and floral).
Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but
a powdery haze when resuspended in the beer.
Ingredients: Yeast (Saccharomyces cerevisiae POF+), Emulsifier: sorbitan monostearate (E/INS 491)
Total Esters
High
Total Superior
Alcohols
High
Apparent
Attenuation
78-84%
Flocculation
Medium
Sedimentation
Medium
Experimental conditions: Standard wort in EBC tube at 18°P at 20°C/68°F.
Fermentis dry brewing yeasts are well known for their ability to produce a large variety of beer styles. In order to compare our strains, we
ran fermentation trials in laboratory conditions with a standard wort for all the strains and standard temperature conditions (SafLager™:
12°C/53.6°F for 48h then 14°C/57.2°F - SafAle™: 20°C/68°F ).
Given the impact of yeast on the quality of the final beer, we recommend adhering to the prescribed fermentation instructions. We strongly
advise users to make fermentation trials before any commercial usage of our products.
Fermentation temperature: Optimum: 18°C - 26°C (64.4°F - 78.8°F)
With our E2UTM label, you have the choice: you can rehydrate or you can pitch directly; depending on your equipment, habits and feelings.
Direct Pitching:
Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. Progressively
sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be
added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation
temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation
temperature.
With prior rehydration:
Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25°C to 29°C (77°F to 84°F).
Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
Pitching: Lesaffre know-how and continuous yeast production process improvement generates an exceptional
quality of dry yeasts able to resist to a very wide range of uses, incl. cold or no rehydration conditions, without affecting
their viability, kinetic and/or analytical profile. Brewers can choose usage conditions that fit the best their needs, i.e.:
TECHNICAL DATA SHEET - REV: Dec23– V1 P1/2
TECHNICAL DATA SHEET - REV: Nov23-V1 – P2/2
Dosage: 50 - 80 g/hl (0.07 - 0.11 oz/gal)
Typical values1
: • Viable yeast: > 1.0 *1010 cfu/g
• Purity: > 99.999 %
• Lactic acid bacteria: < 1 cfu /107 yeast cell
• Acetic acid bacteria: < 1 cfu /107 yeast cell
• Pediococcus: < 1 cfu /107 yeast cell
• Total Bacteria: < 5 cfu /107 yeast cell
• “Wild” Yeast2
: < 1 cfu /107 yeast cell
• Pathogenic micro-organisms: in accordance with regulation 1
Analysis done according to our HACCP study 2
EBC Analytica 4.2.6 – ASBC Microbiological Control-5D
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.
The information provided by Fermentis is for informational purposes to the attention of professionals only. We make no representation or warranty of any kind, express or implied,
regarding the information: regulatory and intellectual property requirements (including product use and claims) shall be reviewed locally for their particular purposes