{"product_id":"yeast-be134-safale-11-5-gm-1","title":"YEAST BE134 SAFALE","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eBE-134 SAFALE\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBE-134 yeast is a high attenuating strain recommended for Belgian Saison style beers promoting fruity aromas and spicy characters such as clove notes.\n\u003c\/li\u003e\n\u003cli\u003eTo get these spicy notes and fruity aromas, this yeast is designed to be used at higher than usual fermentation temps (up to 28 degrees C.) and will work well in those warmer months.\n\u003c\/li\u003e\n\u003cli\u003eRecommended to use BE-134 yeast with Belgian Saison style beers.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\n\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\n\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. \u003c\/li\u003e\n\u003cli\u003eMost of the complications listed above can be avoided easily by using right methods of brewing.\n\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. \u003c\/li\u003e\n\u003cli\u003eThis method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. \u003c\/li\u003e\n\u003cli\u003eIt consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. \u003c\/li\u003e\n\u003cli\u003eFurthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\n\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\n\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\n\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. \u003c\/li\u003e\n\u003cli\u003eHowever, there are still two mains things to consider:\n\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids. A good aeration is needed – but this air supply can also bring contamination if poorly filtered.\u003c\/li\u003e\n\u003cli\u003eThe other way to avoid these problems will be to use a range of Active Dry Yeasts.\n\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. \u003c\/li\u003e\n\u003cli\u003eTo serve this purpose, active dry yeasts are widely recommended. \u003c\/li\u003e\n\u003cli\u003eThis type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eReliability\n\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\n\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\n\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\n\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\n\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\n\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\n\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\n\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\n\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Fermentis","offers":[{"title":"Default Title","offer_id":44859768668337,"sku":"11913-11.5GM","price":5.65,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11916-11.5gm_5d29f057-ff55-414b-a839-dda5107901b2.jpg?v=1731390780","url":"https:\/\/brewmartwholesale.com.au\/products\/yeast-be134-safale-11-5-gm-1","provider":"Brewmart Wholesale","version":"1.0","type":"link"}