Looking to brew a fruity and hoppy lager at home? Look no further than SafLager™ S‑23, the bottom fermenting brewer’s yeast originating from Berlin, Germany.
 
This high-quality yeast is recommended for producing lagers with a fruitier and more estery profile, giving your beer a good length on the palate.
 
The ingredients include yeast (Saccharomyces pastorianus) and emulsifier E491, ensuring that you have everything you need for a successful brew. Elevate your home brew game with SafLager™ S‑23 and enjoy the delicious results.
 
Cheers to great tasting lagers!
 
Dosage / Temperature
80 to 120 g/hl at ideally 12°C – 18°C (53.6-64.4°F).
 
Use
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 15 to 25°C (59°F to 77°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.