SafBrew™ LA-02 (Torulaspora delbrueckii) is the first Fermentis-selected non-Saccharomyces yeast specifically for the production of low and/or non-alcoholic beers (<0.5% ABV). This yeast primarily assimilates simple sugars (glucose and fructose) and gradually assimilates saccharose. This yeast strain does not assimilate maltose, maltotriose, or dextrins.
Post fermentation, this strain exhibits neutral to mild fermentation characteristics with no phenolic (spicy) notes. Sensory profiles may differ depending on the wort composition and fermentation conditions.

Ingredients:
Yeast (Torulaspora delbrueckii POF-), emulsifier: sorbitan monostearate (E/INS 491)

Total esters: Low
Total superior alcohols: Low
Apparent attenuation: 5-10%
Sedimentation: medium

Experimental conditions: standard wort in EBC tube at 8°P and 13.5°P at 20°C/68°F.

Fermentis dry beer yeasts are well known for their ability to produce a large variety of beer styles. To compare our strains,
we ran fermentation trials in laboratory conditions with a standard wort and standard temperature conditions (20°C/68°F).

Given the impact of yeast on the quality of the final beer, we recommend following the prescribed fermentation instructions.
We strongly advise users to do fermentation trials before any commercial usage of our products.

POINTS OF ATTENTION

• Beer fermented with maltose-negative yeast (such as SafBrew™ LA-02) will naturally retain residual fermentable
  sugars. Therefore, it is strongly recommended to cold crash immediately when the target terminal gravity is achieved.
  The typical glucose / simple sugars content of an all-malt wort ranges around 10%. SafBrew™ LA-02, with a proper
  pitch rate and fermentation temperature (20°C/68°F), is expected to finish fermentation in approximately 3-4 days.
• It is strongly recommended that any dry hopping process be conducted exclusively post-fermentation, after the
  beer has been cooled to a temperature of less than 4°C.
• Pasteurization of the packaged beer is mandatory to avoid living microorganisms remaining in the product. At a pH
  of 4.2, we recommend between 80 to 120 PU. At a lower pH level or high IBU, the PU level can be adapted to a
  minimum of 50 PU. Thorough Quality Control checks are required to confirm microbiological stability.
• This yeast is not suitable for propagation, cropping and/or repitching of any kind.
• For more information, check our Technical Guidelines, which contain complete utilization recommendations.
  Fermentation temperature: Ideally between 20-25°C (68-77°F).

COMPARE LA-01 and LA-02: