Fermentis Safbrew LA-01 Recipe Testing - Low Alcohol

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Cool_Hand_Luke

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OK, so it seems that there has been some interest in this yeast, but without the availability of smaller quantities, a limited number of folks that have been able to try and test it. I was also having trouble even finding it in 500g quantities here in the United States. In any case, I've ordered a 500g block from Belgium, and given the quantity, I'll never get through that on my own.

Enter this thread.

Concept:
  1. If you are interested in trying the yeast, respond here and then PM me. If you are "in", I'll send you some for the price of postage free (due to the weight it will be less than 0.80 USD to mail). I'm not looking to re-coup cost on the yeast, mainly interested to see what people here can do with it. We've got a creative bunch here!
  2. I'll be packaging up 12.5g vacuum sealed packages for innoculating 5-6 gallons of wort. The recommended pitching rate from Fermentis is 0.5 - 0.8 g/L. It is not recommended to make a starter due to the higher potential for contamination. I'll leave more info on the repackaging procedure further down.
  3. Expectation will be that those receiving some of the yeast will post back recipes, procedures, results, tasting notes, and any mishaps to this thread to explore the options for this new yeast.
  4. I've got enough to send out 25-30 12.5g packets to people. We'll see how much interest there is, but feel free to let me know if you want more than one packet to do additional testing.
  5. Lastly, housekeeping item on the thread. This is intended for those wanting to experiment with this yeast, brainstorm on how to use it, discuss procedures, share recipes and notes, etc. It isn't intended to be a debate thread on the merits of low/no alcohol beer.
Resources/Info:

From Fermentis:
SafBrew™ LA-01, is a Saccharomyces cerevisiae var. chevalieri that has been specifically selected for the production of low and/or non-alcoholic beverages (<0.5ABV). This yeast does not assimilate maltose and maltotriose but assimilates simple sugars (glucose, fructose and sucrose) and is characterized by a subtle aroma profile. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

As the beer at the end of fermentation will contain a lot of residual fermentable sugars, it is mandatory to pasteurize the beer after packaging (between 80 and 120 PU). This yeast is not suitable for cropping and repitching. As a note, in webinar link below they dicuss that 50 PU is sufficient.

Product Info Sheet
Webinar: Technical Characteristics of SafSour™ LP 652 and SafBrew™ LA-01


General Info (much of this is in the webinar):
  1. LA-01 is POF+, so capable of producing 4VG
  2. Fermentis recommends an original gravity of 1.028 or lower for a 0.5% ABV or less beer
  3. Repitching or propogation is not recommended
  4. Pasteurization needs to happen after packaging
Yeast Re-packaging procedure:
Feel free to comment if you can think of a better way on this front, I want to make sure it gets to those interested un-contaminated.

Draft procedure:
  1. Create empty vacuum sealed bags
  2. Pasteurize empty bags in 63C (145F) water bath for 30 minutes
  3. PPE: Gloves, mask, hat, sanitizer
  4. Sanitize cutting implement for opening vacuum seal bags
  5. Heat sanitize measuring spoon
  6. Open bulk bag
  7. Open empty vacuum sealed bag
  8. Fill bag with 12.5g yeast (on scale)
  9. Vacuum seal individual bag
  10. Vacuum seal bulk bag (as needed)
  11. Refrigerate
  12. Mail
Let me know if you are interested. I'm excited to see what comes out of this!
 
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Cool_Hand_Luke

Cool_Hand_Luke

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Do you think a beer would be fine if kegged and kept cold? What is a PU?
I think it depends on how long you keep it for, and worst case is it becomes infected, ferments (and becomes non-NA), overcarbonates and blows the relief on your keg. My plan is to keg and pasteurize in the keg using my boil kettle as a water bath.

A PU is a pasteurization unit. (I had to google this recently as well) Formula for it below. An example to achieve 75 PU would be holding the beer at 63C for 28 minutes.

1626729989444.png


Thanks for asking the questions, probably should have included that definition in the original post!
 
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Cool_Hand_Luke

Cool_Hand_Luke

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Quick update. Yeast was delivered today! Will be doing some recipe formulation and possible first trial run this weekend.

A 500g block of yeast is oddly satisfying to hold.
8C7013A2-D103-4FB3-BD7D-897DD51AFB90.jpeg

Post here and then PM me if you want to try some of the yeast.
 
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Cool_Hand_Luke

Cool_Hand_Luke

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I'm keen to try and will pm you my details. It's a bit smaller in the hand than I thought. Although I hadn't thought that hard about it.
Sounds great! I've got you down. I had the same reaction. It's really densly packed and vacuum sealed so that may be some of it.
 
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