Original: $4.99
-65%$4.99
$1.75The Story
- S-33 is an ideal strain for enhancing the hoppy and fruity expressions of your beer
- Fruit-forward character and imparts a high mouthfeel and body to the beer
- Especially recommended for Belgian Ales, strong English ales, and New England IPAs and Hazys
- Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
If you’re going for a custom-made Belgian style beer you’ll want to keep some of this dry yeast on hand.
Safale S-33 is a great yeast strain for Belgian style beers, such as Belgian wheats and Trappist-style Ales. Provides the characteristic phenolics of beers in Belgium.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
- Attenuation: 68-72%
- Sedimentation Time: Medium
- Alcohol Tolerance: 9-11% ABV
- Optimum Fermentation Temp: 64-78°F
*See the technical data sheet below for more information on rehydration, usage and storage.
Description
- S-33 is an ideal strain for enhancing the hoppy and fruity expressions of your beer
- Fruit-forward character and imparts a high mouthfeel and body to the beer
- Especially recommended for Belgian Ales, strong English ales, and New England IPAs and Hazys
- Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
If you’re going for a custom-made Belgian style beer you’ll want to keep some of this dry yeast on hand.
Safale S-33 is a great yeast strain for Belgian style beers, such as Belgian wheats and Trappist-style Ales. Provides the characteristic phenolics of beers in Belgium.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
- Attenuation: 68-72%
- Sedimentation Time: Medium
- Alcohol Tolerance: 9-11% ABV
- Optimum Fermentation Temp: 64-78°F
*See the technical data sheet below for more information on rehydration, usage and storage.
