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Fermentis Yeast
Dry brewing yeasts SafAle™, SafLager™ and SafBrew™ for lagers, ales, wheat, low-alcohol and specialty beers. Choose the strain by beer style.
How to use the yeast
General procedure for Fermentis dry brewing yeast. Always follow the current technical data sheet (TDS) of the specific strain for exact values.
Direct pitching
- Sprinkle the yeast evenly over the wort surface in the fermenter, at or above fermentation temperature.
- Add it progressively to cover the whole surface and avoid clumps.
- Ideally during the first part of filling the vessel.
Rehydration (optional)
- Sprinkle into at least 10 times its weight of sterile water or boiled, hopped wort.
- Temperature depends on the strain — lager usually 15–25 °C, ale 25–29 °C (see tables).
- Rest 15–30 minutes, stir gently and pitch into the fermenter.
Storage and shelf life
- Unless stated otherwise for the strain: below 24 °C for up to 6 months, below 15 °C for longer.
- Shelf life 36 months from production (best-before date on the sachet).
- Reseal an opened sachet, keep at 4 °C and use within 7 days.
Data are taken from the Fermentis website (as of 24 Oct 2026). The manufacturer has changed recommended fermentation temperatures, so figures on sachets and in older data sheets may differ — the current TDS always applies.
Lager (5)
01 · Lager
SafLager™ W‑34/70
Strong and robust lager yeast, ideal for neutral beers.
02 · Lager
SafLager™ S‑189
Elegant lagers with floral notes.
03 · Lager
SafLager™ S‑23
A solution for fruity and hoppy lagers.
04 · Lager
SafLager™ E‑30
Reveals esters in lagers.
05 · Lager
SafLager™ SH‑45
Boosts the release of thiols from hops.
| Strain | Dose (g/hl) | Temperature (°C) | Apparent attenuation (%) | Sedimentation | Alcohol tolerance (% v/v) | Rehydration (°C) |
|---|---|---|---|---|---|---|
| SafLager™ W‑34/70 | 80–120 | 12–18 | 80–84 | fast | 9–11 | 15–25 |
| SafLager™ S‑189 | 80–120 | 12–18 | 80–84 | fast | 9–11 | 15–25 |
| SafLager™ S‑23 | 80–120 | 12–18 | 80–84 | fast | 9–11 | 15–25 |
| SafLager™ E‑30 | 80–120 | 12–18 | 80–84 | medium | – | 21–25 |
| SafLager™ SH‑45 | 80–120 | 12–18 | 77–82 | medium | – | 21–25 |
Ale (top-fermenting) (7)
06 · Ale
SafAle™ US‑05
Versatile neutral yeast.
07 · Ale
SafAle™ S‑04
English and American beers with balanced fruity notes.
08 · Ale
SafAle™ S‑33
Enhances hop and fruit expression.
09 · Ale
SafAle™ K‑97
Delicate and hop-forward beers.
10 · Ale
SafAle™ T‑58
Phenolic yeast for English and Belgian beers.
11 · Ale
SafAle™ BE‑256
Champion yeast for Strong Ales.
12 · Ale
SafAle™ BE‑134
Dry and spicy Belgian-style beers, for example Saisons.
| Strain | Dose (g/hl) | Temperature (°C) | Apparent attenuation (%) | Sedimentation | Alcohol tolerance (% v/v) | Rehydration (°C) |
|---|---|---|---|---|---|---|
| SafAle™ US‑05 | 50–80 | 18–26 | 78–82 | medium | 9–11 | 25–29 |
| SafAle™ S‑04 | 50–80 | 18–26 | 74–82 | fast | 9–11 | 25–29 |
| SafAle™ S‑33 | 50–80 | 18–26 | 68–72 | medium | 9–11 | 25–29 |
| SafAle™ K‑97 | 50–80 | 18–26 | 80–84 | slow | 9–11 | 25–29 |
| SafAle™ T‑58 | 50–80 | 18–26 | 72–78 | medium | 9–11 | 25–29 |
| SafAle™ BE‑256 | 50–80 | 18–26 | 82–86 | fast | 9–11 | 25–29 |
| SafAle™ BE‑134 | 50–80 | 18–26 | 89–93 | slow | 9–11 | 25–29 |
BE‑134 is S. cerevisiae var. diastaticus — shelf life per the manufacturer is 4 years. Such strains must not get into other batches or the filling line untreated; we will agree the procedure with you when you enquire.
Wheat (3)
13 · Wheat
SafAle™ BW‑20
Ideal wheat yeast for Belgian white beer.
14 · Wheat
SafAle™ W‑68
Historic strain for German-style wheat beers.
15 · Wheat
SafAle™ WB‑06
A solution for wheat-based beers.
| Strain | Dose (g/hl) | Temperature (°C) | Apparent attenuation (%) | Sedimentation | Alcohol tolerance (% v/v) | Rehydration (°C) |
|---|---|---|---|---|---|---|
| SafAle™ BW‑20 | 50–80 | 18–26 | 77–83 | medium | – | 25–29 |
| SafAle™ W‑68 | 50–80 | 20–32 | 78–84 | medium | – | 20–28 |
| SafAle™ WB‑06 | 50–80 | 18–26 | 86–90 | slow | 9–11 | 25–29 |
W‑68 is pitched directly into the fermenter at 20–32 °C. WB‑06 is S. cerevisiae var. diastaticus (shelf life 4 years) — see the note under ale strains.
Low- and non-alcoholic (2)
16 · NoLo
SafBrew™ LA‑01
Low-alcohol and non-alcoholic beers.
17 · NoLo
SafBrew™ LA‑02 (new)
POF-negative yeast for delicate low-alcohol and non-alcoholic beers (new).
| Strain | Dose (g/hl) | Temperature (°C) | Apparent attenuation (%) | Sedimentation | Alcohol tolerance (% v/v) | Rehydration (°C) |
|---|---|---|---|---|---|---|
| SafBrew™ LA‑01 | 50–80 | 15–25 | 15 | medium | <0.5% ABV | 25–29 |
| SafBrew™ LA‑02 | 50–80 | 20–25 | 5–10 | medium | <0.5% ABV | 15–30 |
LA‑01 (S. cerevisiae var. chevalieri) and LA‑02 (Torulaspora delbrueckii, POF‑negative) are intended for beers up to 0.5 % ABV and attenuate only slightly. LA‑02: store below 10 °C for up to 6 months, around 4 °C for longer; shelf life 24 months; use an opened sachet within 5 days.
Specialty (6)
18 · Specialty
SafBrew™ DA‑16
Dry and aromatic beers, for example Brut IPA.
19 · Specialty
SafBrew™ DW‑17
“All-in-one” blend of yeast and enzymes for dry, complex beers.
20 · Specialty
SafBrew™ LD‑20
“All-in-one” blend of yeast and enzymes for low-carb dry lagers.
21 · Specialty
SafBrew™ HA‑18
Very high-gravity beers.
22 · Specialty
SafBrew™ BR‑8
The first dry Brett for bottle and/or cask conditioning.
23 · Specialty
SafAle™ F‑2
Bottle and cask conditioning.
| Strain | Dose (g/hl) | Temperature (°C) | Apparent attenuation (%) | Sedimentation | Alcohol tolerance (% v/v) | Rehydration (°C) |
|---|---|---|---|---|---|---|
| SafBrew™ DA‑16 | 100–160 | 25–35 | 98–102 | medium | 16 | 25–37 |
| SafBrew™ DW‑17 | 100–160 | 20–32 | 98–102 | medium | up to 17 | 20–28 |
| SafBrew™ LD‑20 | 160–240 | 12–20 | 98–102 | fast | 10–11 | 20–28 |
| SafBrew™ HA‑18 | 100–160 | 25–35 | 98–102 | medium | 18 | 25–37 |
| SafBrew™ BR‑8 | – | 15–25 | – | – | – | 25–29 |
| SafAle™ F‑2 | 2–35 | 15–25 | – | – | <10 | 25–29 |
DW‑17 and LD‑20 contain maltodextrin and glucoamylase in addition to yeast. BR‑8 (Brettanomyces bruxellensis, shelf life 24 months) and F‑2 are for bottle or cask conditioning: do not rehydrate directly in the beer — use sterile water (at least 10× the yeast weight), add 5–10 g of sugar per litre of beer (+2.5–5.0 g/l CO₂). Carbonation takes 1–2 weeks with F‑2 and 1–3 months with BR‑8 (longer at 15 °C).
Strain availability and data sheets
Availability of individual strains, pack sizes, recommended fermentation and storage conditions are given in the manufacturer’s current technical data sheet (TDS) — request it with your enquiry.