The SafAle™ BE-256 is the champion yeast for Strong ales, making it the perfect choice for home brewers looking to create high alcohol content and fruity Belgian style beers.
 
This active dry brewer’s yeast is known for its ability to ferment fast and reveal strong fermentation aromas, making it a reliable option for achieving the desired flavor profile. For those looking to maintain the aromatic profile at the end of the fermentation, it is recommended to crop this yeast as soon as possible after fermentation.
 
Whether you're brewing an abbey style or a fruit-forward beer, the SafAle™ BE-256 is a must-have for any home brewer's collection. Order yours today and take your Belgian style beers to the next level!
 
Dosage/Temperature
50 to 80 g/hl at ideally 18-26°C (64.4-78.8°F)
 
Usage
Lesaffre know-how and continuous yeast production process improvement 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 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 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 lower temperature to bring the entire wort temperature at fermentation temperature.
② With prior rehydration:
Alternatively, 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, gently stir and pitch the resultant cream into the fermentation vessel.