Description
A great choice for fermenting Belgian-style saisons. BE-134 gives off fruity aromas and spicy notes, such as cloves. This yeast is known to have particularly high attenuation, has good diacetyl reduction power, and produces very refreshing beers. Recommended fermentation temperature between 64-82°F.
Species: Saccharomyces cerevisiae var. Diastaticus
Total esters: Medium
Attenuation: 89-93%
Flocculation: Slow
Alcohol Tolerance: 9-11%
This yeast can be pitched directly; However, if rehydration is preferred via Fermentis instructions: 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.
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