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Yeast
W H AT TO BE C AREF UL A BOU T

Bottle and cask conditioning

YEAST IS USED FOR REFERMENTATION IN BOTTLES OR IN CASKS. If the primary characteristics
objective is to saturate the beer with CO2, refermentation brings other
benefits to the beer. First, the presence of living yeast in the bottles/casks
will prevent beer oxidation and increase its shelf life. It will also provide
mouthfeel and roundness to the beer.

WHEN SELECTING A YEAST for refermentation, you have to consider:
Its tolerance to high alcohol and CO levels
2
Its aroma development capabilities ONE OF THE MAJOR PILLARS OF THE FERMENTIS TECHNICAL PROGRAM is to constantly
Its sugar assimilation profile (maltotriose negative) improve the understanding of the yeast promise. To this end, the Fermentis
Its ability to settle and stick well to the bottom of the bottle/cask at the Academy is rolling out a strategy to explore both technical and sensory
end of refermentation characteristics linked to fermentation. Here we will reveal some of our findings,
AFTER PRIMARY FERMENTATION, yeast is often inhibited by alcohol, so we do which include discoveries about kinetics, attenuation, sugar assimilation, alcohol
not recommend using cropped yeast to make the refermentation. tolerance, flocculation, sedimentation, aromas, etc.
THE SUGAR ADDITION NEEDS TO BE CAREFULLY CALCULATED considering the desired
carbonation of the finished beer. Knowing that 2g of sugar gives 1g of CO ,
2
assuming there is no CO in the green beer, 10g of sugar per liter would need
2
to be added to saturate the beer at 5g of CO /l. If the green beer already
2
contains 2g of CO /l, then 6g of sugar per liter would have to be added.
2
SMART CHOICE. SAFALE F-2.
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SafAle F-2 has been selected specifically for secondary fermentation. It guaranties a Learn, Share, Exchange
neutral aroma profile, respecting the base beer character (see more page 38).
The Fermentis Academy is a place of unique inspiration, a crossroads of
The table below indicates the quantity of SafAle F-2 to be added in research and creation. In this open, eclectic forum, you will be welcomed by
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relation to the alcohol content and the carbonation level before our researchers and tasting experts. You will also meet with other
refermentation (You can also calculate this with the Fermentis App). professionals who, like you, are seeking to innovate and advance their craft.
Here, you will be able to test our products, taste the latest creations from
CO2 (g/l) our cellars, learn about the aromatic variations created by our yeasts, and
g/hl 0,5 1,5 3 6 train your team in the art of fermentation.
5 2 7 7 14
Every year, we organize Fermentis Academy events all around the world, so
ABV (%) 8 2 7 7 14 you can be sure we’ll be at a location near you. Follow us on our social networks
12 2 7 7 35
to connect with our events – and to learn more about yeast and fermentation.

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