Saflager S-23 brewer's yeast dry bottom fermented 11.5

SAFLAGER S-23 dry bottom fermented 11.5 grams for 20 liters of beer

This yeast with origin  VLB, Berlin is also known as RH. This strain is used in many Western European breweries and makes a somewhat fruity note.

- Final fermentation degree: medium

- Sedimentation: high

- Also for beers up to 22° Plato !

- Recommended temperature range: 9ºC-15ºC (ideally 12ºC).

- Dosage at 12ºC-15ºC: 80 to 120 g/hl (equivalent to about 8 to 12 million yeast/ml of wort). At temperatures below  12ºC, please increase dosage up to  200 - 300 g/hl , e.g. at 9ºC (corresponds to approx. 20 to 30 million yeast/ml wort)

Saflager S-23 Application:

Before pitching, first rehydrate the yeast in sterile water or sterile wort at 23ºC ± 3ºC. To do this, measure the liquid so that it is about ten times the weight of the yeast. Sprinkle the yeast onto the surface of the liquid and gently stir in until the mixture becomes creamy. Then let the yeast slurry rest for another 30 minutes. Then the yeast is ready for pitching in the fermenter.
 

Note:

Do not confuse regular baker's yeast with brewer's yeast!

Only the right brewer's yeast gives the wort its unmistakable beer flavor!