The first Brett dries for more “funky” flavorful beers
SafBrew™ BR-8 is the first yeast Brettanomyces brusselsensis available in dry, microgranulated form for brewers.
It offers all the aromatic advantages of yeast Brett “wild”, with greater control and reliability, eliminating the risk of overcarbonation and overfoaming after bottling.
Selected exclusively for secondary fermentation in bottle or barrel, SafBrew™ BR-8 produces phenolic compounds responsible for a distinctive aroma at the end of beer fermentation, with more “funky” notes (firm, horse, leather , etc…), which evolves as the beer ages, balancing notes with refreshing and fruity notes.
SAFBREW™ BR-8 Sensory Profile
SafBrew™ BR-8 produces phenolic compounds responsible for a distinctive aroma at the end of beer fermentation, with more “funky” notes (firm, horse, leather, etc.), which evolves as the beer matures. ages, notes balancing with refreshing and fruity notes.
Dosage/Temperature
Optimal fermentation temperature 15°C – 25°C (59°F – 77°F).
Instructions d’utilisation:
Rehydration: SafBrew™ BR-8 should not be rehydrated directly into beer.
Sprinkle the yeast in the equivalent of at least 10 times its weight in sterile water at a temperature between 25°C and 29°C. (77°F to 84.2°F). Let sit for 15 to 30 minutes. Mix gently until you obtain a yeast cream.
Use: Add 5 to 10 grams of sugar per liter of beer to achieve an additional saturation of between 2.5 and 5.0 g/l CO2). Inoculate the yeast cream into the beer after adding sugar at fermentation temperature.
Carbonation is obtained after 1 to 3 months of maturation.
*At the end of refermentation, the beer can be cooled and will gain roundness after 2 to 3 weeks.
*At the lowest temperatures (e.g. 15°C), carbonation may take more than three months.
