Safbrew BR-8: Brettanomyces Brux Dry Brewing Yeast, 5 g

SafBrew” BR-8 is the first dry Brettanomyces bruxellensis culture available to brewers, offering all of the sensory benefits of wild or propagated Brett with superior shelf life and process control

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 temperaturewith 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.