SafBrew™ BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in dry form. It offers the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling. This is a priming yeast, to be added after the ferment is finished along with the priming sugar.
Selected specifically for secondary fermentation in bottles or casks, SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes. It produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes.
Dosage/Temperature
Optimal fermentation temperature 15°C – 25°C (59°F – 77°F).
Instructions of use:
Rehydratation: SafBrew™ BR-8 should not be rehydrated directly in the beer. Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 25°C to 29°C (77°F to 84.2°F). Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream.
Usage: Add 3/4 to 1 ounce of priming sugar per gallon of fermented beer to obtain an additional saturation of 2.5 to 5.0 g/L of CO2 (0.33 to 0.67 oz/gal of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast.
Carbonation will be achieved in 1 to 3 months of maturation.
Click HERE for a manufacturers specification sheet.
Note: Think of this yeast as a priming yeast, and it should not be added at the start of the ferment. One 5 gram pack is good for secondary pitching 5 gallons right before you bottle or keg. The proper procedure is to wait until the beer has fully fermented out with your starting yeast, and then prime with this yeast and priming sugar before bottling or kegging. Then leave the bottles for 1-3 months to carbonate naturally and for the brett flavor to develop.
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