BE-134 In The Brewery
Earlier this summer, the Rahr Technical Center Brewery had a chance to trial the new SafAle BE-134 yeast.
How did the yeast perform?
Performance-wise, I think the yeast did very well: the beer was mostly fermented after 5 days and continued to slowly dry out over another 4.
How would you describe its kinetics?
I would say the yeast is very highly attenuative, we have not used anything else quite like it. This beer finished at 1.5°P, probably due to the 10% Caramalt used in the grist.
And the sensory aspects?
From an organoleptic standpoint, the yeast delivered what it promised: lots of esters and phenols one would expect from a Saison, plus a low final gravity.
Overall I’d say I am pleased with the yeast and would recommend it, but would remind brewers to plan for high attenuation when using this strain.
SafAle BE-134 will be available from BSG in late summer 2017.