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Fermentis Safale US-05, 11,5g

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35,00 kr
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American ale yeast producing well balanced beer with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and formula very good ability to stay in suspension during fermentation.

Ingredients : Yeast (Saccharomyces cerevisiae), emulsifier E491


50 to 80 g/hl at ideally 18-28 ° C (64-82 ° F).


Lesaffre know-how and continuous yeast production process the generates an exceptional quality of dry yeasts able to resist to a very wide range of uses, incl. cold or no rehydration conditions, without affecting their reticle, kinetic and / or analytical profile. Brewer can choose usage conditions that fit the best their needs, i.e. :


Direct pitching :

Easy to use

Pitch the yeast, in the fermentation, on the surface of the wort at or above the fermentation temperature.
Progretion, sprinkle the dry yeast into the wort-all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the water ; in which case hydrator can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the 'fermentation temperature fermentation temperature'.


With prior rehydration :

Alternate, sprinkle the yeast in minimum 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, tip stir and pitch the resultant cream into the fermentation.