Dosage / Temperature
Ideal for 25Liter batch at ideally 18-26°C (64.4-78.8°F).
Lesaffre know-how and continuous yeast production process improvement generate an exceptional quality of dry yeasts able to resist 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.:
① 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 the 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 a lower temperature to bring the entire wort temperature at fermentation temperature.
② With prior rehydration:
Alternatively, sprinkle the yeast in a minimum of 10 times its weight of sterile water or boiled and hopped wort at 25 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.
Diastatic saison yeast, ferments out extremely dry.
we are glad we can help you make crisp dry belgium style saison beer