A SUITABLE BREWER’S YEAST FOR ENGLISH & AMERICAN ALES
Safale S-04 English ale yeast has a fast fermentation and high flocculation rate. This ale yeast is recommended for a large variety of ale beers and it's especially well adapted to cask-conditioned ales.
S-04 is well-known for its fast fermentation character and its ability to form a very compact sediment (trub) at the end of the fermentation, helping to improve beer clarity. As mentioned above Safale S-04 is a great choice for the production of a large range of ale beers (Stouts, Porters, Brown Ale, & Mild) and is especially well adapted to cask-conditioned ales and fermentation in cylindroconical tanks. High sedimentation. Optimum fermentation temperature: 59°-68° F
- Fermentation Temperature: 59–68F
- Attenuation: 72–82%
- Alcohol Tolerance: 9-11%
Perfect strain to ferment:
- Brown Ales
- NEIPA - New England IPAs
TAKE IT EASY, TAKE E2U™
Till now, in the beer world, you had to take great care of yeasts prior to pitching. You had to rehydrate and acclimatize them while watching water and must temperature carefully.
With E2U™ active dry yeasts, you can pitch directly or rehydrate; depending on your equipment, habits, and feelings. Fermentis offers you the opportunity to make your life easier and eventually contribute to sustainability by saving water and energy. Any process you choose, we will be happy to ensure you the highest standards of quality, productivity, and security.
SAVE TIME. GET COMFORT. ACT GREEN.
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LOOKING TO BREW A NEIPA?
Fermentis offers 3 great strains for brewing New England IPAs.
Customer ReviewsWrite a review
I have used this yeast a number of times and always get dependable results even when shipped in warm weather.
I've used several varieties of SafAle Yeast, always turns out a quality beer.
The tittle says it all. Safale yeast is very consistent. For a dry yeast option, this is a good one
SafAle S-04 English Ale Dry Yeast (Whitbread Strain)
Fermented nicely. Brewed with 4.5 gallons water. Did 1 point better on SG. Good flavor. Kegged last week.