SafBrew BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry micro granular format.

It offers all the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling.

Selected specifically for secondary fermentation in bottles or casks, SafBrew BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes.

SAFBREW BR-8 SENSORY PROFILE

SafBrew BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes.

SAFBREW BR-8 TECHNICAL FEATURES

Dosage/Temperature

Optimal fermentation temperature 15°C – 25°C (59°F – 77°F). 

Instructions of use:

Rehydratation:  SafBrew BR-8 should not be rehydrated directly in the beer.

Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 25°C to 29°C (77°F to 84.2°F). Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream.

Usage: Add 5 to 10 grams of sugar per liter of beer (0.67 to 1.34 oz of sugar per gal of beer) to obtain an additional saturation of 2.5 to 5.0 g/L of CO₂  (0.33 to 0.67 oz/gal of CO₂). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast.

Carbonation will be achieved in 1 to 3 months of maturation.

*At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.*Carbonation at lower end temperatures (e.g. 15°C / 59°F) can take over 3 months.

SAFBREW BR-8 TYPICAL ANALYSIS

• Viable yeast : > 5.0 *10⁹ cfu/g
  
  • Purity :
    
    • Lactic acid bacteria: < 1 cfu /10⁶ yeast cell
    
    
    • Acetic acid bacteria: < 1 cfu /10⁶ yeast cell
    
    
    • Pediococcus: < 1 cfu /10⁶ yeast cell
    
    
    • Total Bacteria: < 5 cfu /10⁶ yeast cell
    
    
    • “Wild” Yeast¹: < 5 cfu /10⁶ yeast cell
    
    
    • Pathogenic micro-organisms: in accordance with regulation
    
    
    
    
  
  
  
  

Analysis done according to our HACCP study.¹Other than Brettanomyces spp.

SAFBREW BR-8 STORAGE & SHELF LIFE

Storage

The product must be stored/transported in dry conditions and protected from direct heat sources (e.g. sunlight, …). For up to 6 months, the product can be stored/transported at ambient temperature below 25°C/77°F without affecting its performances.

Peaks up to 40°C/104°F are allowed for a limited period of time (less than 7 days in total). For prolonged storage times (beyond 6 months) after product has arrived at final destination, Fermentis recommends storage at a controlled temperature (below 15°C/59°F).

Shelf life

24 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39.2°F) and used within 7 days of opening.

Do not use soft or damaged sachets. Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.

→ Technical Data Sheet