SafAle™ BE-256 yeast

Stock: Available for order
SafAle™ BE-256 yeast
SafAle™ BE-256 yeast
SafAle™ BE-256 yeast
SafAle™ BE-256 yeast
The ideal solution for Belgian strong ales

Active dry brewer’s yeast recommended to ferment a diversity of Belgian type beers such as abbey style known for its fruitiness and high alcohol content. It ferments very fast and reveals strong fermentation aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation

Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491
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Question about the product

50 to 80 g/hl at ideally 15-20°C (59-68°F).

Lesaffre know-how and continuous yeast production process improvement generates an exceptional quality of dry yeasts able to resist to a very wide range of uses, incl. cold or no rehydration conditions, without affecting their viability, kinetic and/or analytical profile. Brewers can choose usage conditions that fit the best their needs, i.e.:

① Direct pitching:

easy to use

Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.
Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.

② With prior rehydration:

Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.


For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short periods not exceeding 7 days there is an exception to these rules.
Shelf life

36 months from production date. Refer to best before end date printed on the sachet.
Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening.
Do not use soft or damaged sachets.

Typical analysis

Viable yeast > 1.0 *1010 cfu/g
Purity : > 999 %
Lactic acid bacteria: < 1 cfu /107 yeast cell
Acetic acid bacteria: < 1 cfu /107 yeast cell
Pediococcus: < 1 cfu /107 yeast cell
Total Bacteria: < 5 cfu /107 yeast cell
“Wild” Yeast*: < 1 cfu /107 yeast cell
Pathogenic micro-organisms: in accordance with regulation

*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D

Total esters High
Total superior alcohols High
Apparent attenuation 82-86%
Sedimentation Fast
Alc. Tolerance (ABV) 9-11%

Termék gyártó

Available for order
Article No.
11.5 g/pcs
Bonus point
0.06 €