Safale S-04 Ale Dry Yeast


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Beer Brewing Classes



English ale brewers yeast selected for its fast fermentation profile. Produces balanced fruity and floral notes. Due to its flocculation power, tends to produce beers with higher clarity. Ideal for a large range of American and English Ales including highly hopped beers and is specially adapted to cask-conditioned and beers fermented in cylindro-conical tanks.



Total Esters: Low

Apparent Attenuation: 74 - 82%

Sedimentation Time: Fast

Alcohol Tolerance: 9 - 11%

Fermentation Temp: 64 78F (18 26C)



? Direct pitching:

Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.

? With prior rehydration:

Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29C (77F to 84F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.

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