• The S-04 strain of ale yeast has been used by award-winning commercial breweries around the world. It is the ideal yeast when a fast fermentation is desired and it is known for its complex and well-rounded character. This ale yeast has the ability to settle quickly to create a compact sediment layer resulting in a brilliantly clear . The S-04 yeast is recommended for a wide variety of ale-styles from American to European origins..
• It is also well-suited for the production of cask-conditioned ales and cylindro-conical fermenters. For best results, use between 10 grams and 15 grams of yeast for a 23 litre batch of . Ingredients: Yeast (Saccharomyces Cerevisiae), Rehydrating Agent.
• Fermentation Temperature: 15C – 24C (59F-75F).
• Final Gravity: Medium Dosage: 50 g/hl to 80 g/hl.
• Sedimentation: High.

Safale S-04 Dry Ale Yeast, By Fermentis The S-04 strain of ale yeast has been used by award-winning commercial breweries around the world. It is the ideal yeast when a fast fermentation is desired and it is known for its complex and well-rounded character. This ale yeast has the ability to settle quickly to create a compact sediment layer resulting in a brilliantly clear . The S-04 yeast is recommended for a wide variety of ale-styles from American to European origins. It is also well-suited for the production of cask-conditioned ales and cylindro-conical fermenters. For best results, use between 10 grams and 15 grams of yeast for a 23 litre batch of . Ingredients: Yeast (Saccharomyces Cerevisiae), Rehydrating Agent Specifications: Sedimentation: High Final Gravity: Medium Dosage: 50 g/hl to 80 g/hl Fermentation Temperature: 15C – 24C (59F-75F) P Instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to p. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration. Storage: Store in cool (< 10C), dry conditions. Opened sachets must be sealed and stored at 4C and used within 7 days of opening. Do not use soft or damaged sachets. Shelf life: Refer to best before end date on sachets. 24 months from production date under recommended storage conditions.