Safale™ S-33 (5.5 grams) by Fermentis is a generally neutral ale strain with a high alcohol tolerance. Despite this, it is generally a low attenuating yeast, which can be used to good effect when beers with a good mouthfeel that lay long on the palate are desired.
It produces mild esters, which can be softer and less dominant than some strains, especially Belgians. It is a good strain to use for many specialty and trappist beers. Underpitching this yeast can stress the yeast, creating more fruity esters and making beers come off as having more of a “Belgian” character than those pitched at higher rates.
DOSAGE / TEMPERATURE
1 g per 1 litre at ideally 15-20°C
|Total Esters||Total Superior Alcohols||Apparent Attenuation||Sedimentation||Alc. Tolerance|
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.
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. Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
General Ales, Specialty Ales, Fruit Beers, Witbier, Belgian Ales (Blond, Dubbel, Tripel, Quadrupel Styles), strong English ales (ex. Imperial Stouts). It is also ideal for New England IPA’s.