@Cool_Hand_Luke did you send me the yeast? If so i didn't get it. I have been brewing a number of ULA beers with good success. I have a NA NEIPA recipe ready to brew when I get the NA-01. Cheers
@Cool_Hand_Luke
Yes it's in my imminent plans, had to catch up with some other beers first as I was unable to brew for 6 weeks and I wanted to coordinate a LA brew with another so that I could use the spent LA grains as an adjunct in that brew.
@Cool_Hand_Luke did you send me the yeast? If so i didn't get it. I have been brewing a number of ULA beers with good success. I have a NA NEIPA recipe ready to brew when I get the NA-01. Cheers
Do you mean for a saison? I'm not sure there's enough sugar left in my normal beer mash with a 88 % mash efficiency and 87% brewhouse on my last saison.Cool! I actually just did the same here today with the spent grains from a saison.
Are you still offering to share this yeast with someone in west MN who would like to experiment with it? Thanks.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:
Resources/Info:
- 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 postagefree (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!- 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.
- 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.
- 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.
- 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.
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):
Yeast Re-packaging procedure:
- LA-01 is POF+, so capable of producing 4VG
- Fermentis recommends an original gravity of 1.028 or lower for a 0.5% ABV or less beer
- Repitching or propogation is not recommended
- Pasteurization needs to happen after packaging
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:
Let me know if you are interested. I'm excited to see what comes out of this!
- Create empty vacuum sealed bags
- Pasteurize empty bags in 63C (145F) water bath for 30 minutes
- PPE: Gloves, mask, hat, sanitizer
- Sanitize cutting implement for opening vacuum seal bags
- Heat sanitize measuring spoon
- Open bulk bag
- Open empty vacuum sealed bag
- Fill bag with 12.5g yeast (on scale)
- Vacuum seal individual bag
- Vacuum seal bulk bag (as needed)
- Refrigerate
Thanks, and I have. I was hoping to get some opinions on how this yeast compares to other techniques. What are the pros and cons?@staffordj
Welcome, have a look at ultralowbrewing.com for some LA recipe / brew advice.
And read this thread.
This aspect of your request made me think you just wanted a recipe and to try it as you are time poor.@Cool_Hand_Luke are you still providing this yeast?
I would like to make a batch, but don't have time to explore all the different techniques, so I am looking for a solid option to start. I am interested in a happy pale ale to start.
I have been brewing for 14 years and brewing ULA beers for 8 months. Yes the yeast method works really well with high temp mash. You WILL want either lactose or maltodextrin added for body. I've used the three maltotriose negative dry yeast strains: Windsor, London and S-33. I've also used standard dry yeast like Verdant, WB06, and others. That takes the alcohol above 1%. Try the process in David's vid. I think you'll find it tasty and a good springboard for crafting your own recipes for ULA beer.Thanks, and I have. I was hoping to get some opinions on how this yeast compares to other techniques. What are the pros and cons?
I'm not sure that the LA-01 would be good for a low alcohol mead.Hmmm... perhaps this could finally be an answer to making a good low ABV mead?
if you can send some to the mysterious land of canada I'll give it a shot!
I'm not sure that the LA-01 would be good for a low alcohol mead.
THe yeasts can't metabolise long chain sugars and honey is made from glucose and fructose. Both of which the LA-01 and the NAY yeast would cope with fine.
You would need to find a way to stop fermentation ie by pasteurising the mead early in fermentation. It would remain sweet and vulnerable to reinfection and secondary fermentation.
I agree with the comment from @DuncB. A beer wort is something like 50% maltose and 15% more simple sugars. With different mashing techniques, you could push the simple sugars down to 10% or less. Unlike typical beer yeasts, LA-01 does not ferment maltose, so you can end up with less than 15% attenuation in a beer wort. Mead is likely near 100% simple sugars, which LA-01 can ferment.I'm not sure that the LA-01 would be good for a low alcohol mead.
Oh wow.. so it would fully ferment a mead then? hmmm maybe the wild spruce tip yeast might be the better option then?Has anyone who received yeast tried another batch recently? I haven’t done one in a while myself. My brother who had non-alcoholic fatty liver disease that I had been trying to find a good way to brew something non-alcoholic for, ended up getting cancer in 2022 and fought hard for 15 months. He died this past summer. F*ck cancer.
I do plan to keep trying out new methods, just haven’t had the energy to try out some other strategies. Also if I missed getting yeast out to anyone, sorry about that. If you requested some last year and still want some and didn’t get any shoot me a PM. I do have lots left, but it also sounds like a few folks have been able to find home brew level quantities now.
Anyway, I hope those that did get some that it works out for you if/when you try it out!
No, it was a condition he was born with. He didn’t drink really at all. But liver disease is nothing to mess around with. Our livers do so much for the rest of our body. I’m glad you are looking for options for non-alcoholic beverages!Oh wow.. so it would fully ferment a mead then? hmmm maybe the wild spruce tip yeast might be the better option then?
Terribly sorry to hear that! and holy crap...I really hope that the low-brewing didn't attribute to it - 2 years ago I had cholangitis and ended up in the hospital which pretty much put a hard end to me drinking anything remotely alcoholic.. my liver is returning to normal size and getting better now but my gallbladder is full of stones which my specialist seems to be more concerned about
Thanks! and you're absolutely right... unfortunately I had to dispose of a brew that got too high in the ABV onceNo, it was a condition he was born with. He didn’t drink really at all. But liver disease is nothing to mess around with. Our livers do so much for the rest of our body. I’m glad you are looking for options for non-alcoholic beverages!
@Cool_Hand_Luke Condolences on your brother.
Dang, I missed this thread the first time around. Any conclusion on the yeast? I'm fine with a higher 1-2% ABV outcome.
I bet an oat stout could be fine-tuned for something decent.
Enter your email address to join: