Safale S-33 Fermentis
Species : Ale
Fermentation Temp Range (°F) : 59-75
Apparent Attenuation Range (%) : n/a
Flocculation : Medium
Alcohol Tolerance : 11.50%
Pitching/Fermentation : Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F).
Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). 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,
then mix the wort using aeration or by wort addition.
Notes : General purpose ale yeast with neutral flavor profiles. Its low attenuation gives beers with a very good length on the palate. Particularly
recom-mended for specialty ales and trappist type beers. Yeast with a medium sedimentation: forms no clumps but a powdery haze when
resuspended in the beer.
Best Styles : This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.)
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 006
Dry Yeast Substitution : Abbaye Ale Yeast (Danstar)