Yeast List

SafBrew HA-18

MBIT ID: HA-18

Fermentis
Dry
Ale

(Saccharomyces cerevisiae POF+)

98 - 102%
low
10 bn / g ≈ 115 bn / 11.5 g
25.00
to
35.00
18

Genetics and Properties

Phenolic
N/A
N/A

Description

SafBrew™ HA-18 is a powerful solution (consisting of POF+ Active Dry Brewer’s Yeast and enzymes) for the production of high-gravity and particularly high alcoholic beers – such as strong ales, barley wines and barrel aged beers with very high density. It has a very good resistance to osmotic pressure and high fermentation temperatures (thermotolerant yeast).

Flavour/Aroma

SafBrew™ HA-18 is powerful solution which will produce a lot of flavours in the final beer, thanks to high ester release. This mix will also produce phenols, giving a potentially clove or spicy flavour to the beverage.

Usage

Direct pitch: 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 21°C to 25°C (69°F to 77°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.

Attenuation Calculator

How this yeast strain would behave in a typical fermentation.

1.001
0.999

*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.

Footnotes

  • * Rough estimate based on yeast form
  • ** Hazy and thiolized are based on research from Omega Labs
  • *** Origins are often unreliable (hearsay) and difficult to determine

Sources

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