SafAle F-2 500 g

SafAle F-2 is specifically selected for secondary fermentation in bottle and in cask. Its neutral aroma profile, high alcohol resistance and stickiness characteristics make it a perfect match for consistent re-fermentation in bottle and cask.
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SafAle F-2 is specifically selected for secondary fermentation in bottle and in cask. This yeast assimilates very little maltotriose but assimilates basic sugars (glucose, fructose, saccharose, maltose) and is caracterized by a neutral aroma profile respecting the base beer character. Its neutral aroma profile, high alcohol resistance and stickiness make it a perfect match for consistent re-fermentation in bottle and cask.

SafAle F-2 resists to high alcohol levels (>10% v/v) and allows brewers to obtain all the properties of re-fermentation such as:

  • Beer preservation thanks to oxygen trapping
  • Contribution in roundness and maturation aromas
  • Carbonation
  • Sticks well at the bottom of the bottles/casks and forms a nice haze when it is resuspended

Usage

  • Add 5 to 10 grams of sugar per liter of beer (to obtain a saturation of 2.5 to 5.0 g/l of CO2)
  • Pitch the sweetend beer, that should be at fermentation temperature (20-25°C) with the rehydrated yeast. Carbonation will be achieved in 1 to 2 weeks at 20-25°C*
  • At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.

Product Information Sheet

SafAle F-2 is specifically selected for secondary fermentation in bottle and in cask. This yeast assimilates very little maltotriose but assimilates basic sugars (glucose, fructose, saccharose, maltose) and is caracterized by a neutral aroma profile respecting the base beer character. Its neutral aroma profile, high alcohol resistance and stickiness make it a perfect match for consistent re-fermentation in bottle and cask.

SafAle F-2 resists to high alcohol levels (>10% v/v) and allows brewers to obtain all the properties of re-fermentation such as:

  • Beer preservation thanks to oxygen trapping
  • Contribution in roundness and maturation aromas
  • Carbonation
  • Sticks well at the bottom of the bottles/casks and forms a nice haze when it is resuspended

Usage

  • Add 5 to 10 grams of sugar per liter of beer (to obtain a saturation of 2.5 to 5.0 g/l of CO2)
  • Pitch the sweetend beer, that should be at fermentation temperature (20-25°C) with the rehydrated yeast. Carbonation will be achieved in 1 to 2 weeks at 20-25°C*
  • At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.

Product Information Sheet

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