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Fermentis Saflager S-23. The 11.5 g is

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a Great person to have at your fingertips , either as a back-up or as a nice-to-have on your layer. It has a pilsermak, clean, and crisp. Finally, there is the dry yeast which we recommend for the bearings. This bottenfermentande of yeast is widely used by western european commercial breweries. This yeast develops the best of its flavors when it jäsas at low temperature 7 to 15 degrees celsius, but it is still able to produce a "lageregenskaper" in the case of higher ambient temperatures. We encourage you to keep between 7 and 15 ° c in order to produce the best possible beer. If you would prefer to återhydrera for your yeast, this is the snabbmetod: Suspend the yeast in the warm waters of 32 to 37 degrees celsius. Do not touch the. Let the mixture stand for 15 minutes. Stir in gently. Add an equal amount of wort to your solution. Cover, leave on for five minutes, and the pitch!


Jästemp 7 to 15 degrees celsius