SafAle™ BE-134 Belgian-Saison
Yeast recommended for well-attenuated beers, produces fruity, floral and phenolic notes and a dry character.
Produces highly refreshing beers, it is ideal for Belgian-Saison style.
Sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F).
Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
Ideally 18-28°C (64.4-82.4°F)
-50 to 80 g/hl in primary fermentation
–2.5 to 5g/hl in bottle conditioning