SafBrew™ BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry micro granular format.
It offers all the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling.
Selected specifically for secondary fermentation in bottles or casks, SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes.
Sensory profile: SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes.
Technical features: Dosage/Temperature – Optimal fermentation temperature 15°C – 25°C (59°F – 77°F).
Instructions of use: Rehydratation – SafBrew™ BR-8 should not be rehydrated directly in the beer.
Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 25°C to 29°C (77°F to 84.2°F). Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream.
Usage: Add 5 to 10 grams of sugar per liter of beer (0.67 to 1.34 oz of sugar per gal of beer) to obtain an additional saturation of 2.5 to 5.0 g/L of CO2 (0.33 to 0.67 oz/gal of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast.
Carbonation will be achieved in 1 to 3 months of maturation.
*At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.
*Carbonation at lower end temperatures (e.g. 15°C / 59°F) can take over 3 months.
Viable yeast : > 5.0 *109 cfu/g
- Lactic acid bacteria: < 1 cfu /106 yeast cell
- Acetic acid bacteria: < 1 cfu /106 yeast cell
- Pediococcus: < 1 cfu /106 yeast cell
- Total Bacteria: < 5 cfu /106 yeast cell
- “Wild” Yeast1: < 5 cfu /106 yeast cell
- Pathogenic micro-organisms: in accordance with regulation
Analysis done according to our HACCP study.1Other than Brettanomyces spp.
Storage & Shelf Life:
The product must be stored/transported in dry conditions and protected from direct heat sources (e.g. sunlight, …). For up to 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 7 days in total). For prolonged storage times (beyond 6 months) after product has arrived at final destination, Fermentis recommends storage at a controlled temperature (below 15°C/59°F).
Shelf life: 24 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39.2°F) and used within 7 days of opening.
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