Fermentis SafBrew™ LA-02 gist 500 g

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

SafBrew™ LA-02 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.

Usage

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

Direct pitching:

Pitch the dry yeast directly into the fermentation vessel over the surface of the wort at or above the fermentation temperature. Progressively sprinkle the yeast over the wort, ensuring the yeast 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 higher than the recommended fermentation temperature, provided that the vessel is then filled with wort at a lower temperature to bring the entire wort temperature down to the 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 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.

POINTS OF ATTENTION

• Beer fermented with maltose-negative yeast (such as SafBrew™ LA-02) will naturally retain residual fermentable sugars. Therefore, it is strongly recommended to cold crash immediately when the target terminal gravity is achieved. The typical glucose / simple sugars content of an all-malt wort ranges around 10%. SafBrew™ LA-02, with a proper pitch rate and fermentation temperature (20°C/68°F), is expected to finish fermentation in approximately 3-4 days.
• It is strongly recommended that any dry hopping process be conducted exclusively post-fermentation, after the beer has been cooled to a temperature of less than 4°C.
• Pasteurization of the packaged beer is mandatory to avoid living microorganisms remaining in the At a pH of 4.2, we recommend between 80 to 120 PU. At a lower pH level or high IBU, the PU level can be adapted to a minimum of 50 PU. Thorough Quality Control checks are required to confirm microbiological stability.
• This yeast is not suitable for propagation, cropping and/or repitching of any kind.
• For more information, check our Technical Guidelines, which contain complete utilization recommendations.