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Fermentis dry yeast

Fermentis SafAle, SafLager and SafCider dry yeast: US-05, S-04, W-34/70, S-23, WB-06, T-58, K-97, BE-134 and AB-1, with maker doses and temperatures.

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Fermentis in our catalogue

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Yeast & nutrientsYeast & nutrients: 88Wine, cider, mead & kombuchaWine, cider, mead & kombucha: 11

What Fermentis makes in our catalogue

Fermentis makes some of the most widely used dry brewing yeasts. SafAle US-05 is the clean American ale default: Fermentis lists 50–80 g/hL (one 11.5 g sachet covers about 3.8–6 gal), 78–82% apparent attenuation and 36 months of shelf life, and allows direct pitching onto wort at or above fermentation temperature.

The rest of the range here: S-04 (English ale), WB-06 (wheat), T-58 (Belgian-style), K-97 (German ale), BE-134 (saison, 64–82°F), SafLager W-34/70 (ideally 54–64°F, 12–18°C, per Fermentis) and S-23 (51–59°F; two packets or a starter per the listing), and SafCider AB-1 in 5 g sachets for cider.

Dry yeast by the maker’s numbers

YeastUseFermentation tempDoseAttenuation / toleranceRehydration
SafAle US-05
Fermentis		Ale (American)18–26°C (64.4–78.8°F)50–80 g/hL78–82%; not listed on the product pageOptional: ≥10× its weight of sterile water or boiled, hopped wort at 25–29°C (77–84°F), 15–30 min; or direct pitch at or above fermentation temperature
SafAle S-04
Fermentis		Ale (English)18–26°C (64.4–78.8°F)50–80 g/hL74–82%; 9–11% ABVOptional: ≥10× its weight of sterile water or boiled, hopped wort at 25–29°C (77–84°F), 15–30 min; or direct pitch at or above fermentation temperature
SafLager W-34/70
Fermentis		Lager12–18°C (53.6–64.4°F)80–120 g/hL80–84%; 9–11% ABVOptional: ≥10× its weight of sterile water or boiled, hopped wort at 15–25°C (59–77°F), 15–30 min; or direct pitch at or above fermentation temperature
LalBrew Nottingham
Lallemand		Ale (English)10–25°C (50–77°F)50–100 g/hL78–84%; 14% ABVDry pitching is the maker's preferred method (no significant difference vs rehydration, per Lallemand)
LalBrew Voss (kveik)
Lallemand		Ale (kveik)25–40°C (77–104°F)
Optimum 35–40°C (95–104°F) per Lallemand		50–100 g/hL76–82%; 12% ABVPer the sachet
Lalvin EC-1118
Lallemand		Wine, cider, mead10–30°C (50–86°F)25 g/hLFerments dry; 18% v/v (subject to conditions)35–40°C (95–104°F) water for 20 min with Go-Ferm Protect Evolution (30 g/hL), then temper to within 5–10°C of the must

Sources: Fermentis: SafAle US-05 product page; Fermentis: SafAle S-04 product page; Fermentis: SafLager W-34/70 product page; Lallemand: LalBrew Nottingham technical data sheet; Lallemand Brewing: LalBrew Voss Kveik Ale Yeast product page; Lallemand: Lalvin EC-1118 technical data sheet. 1 hL = 26.4 US gal, so 50 g/hL ≈ 1.9 g per gallon. Follow the sachet you buy; makers update their sheets.

Who Fermentis suits

  • Ale brewers who want a reliable, neutral yeast for pale ales and IPAs
  • Lager brewers with a cold garage or chamber (W-34/70)
  • Saison brewers in warm months (BE-134)
  • Cider makers who want a dedicated strain (AB-1)
Yeast pitch rate calculatorDry yeast by the maker's g/hL dose for your volume.

Alternatives from other brands

Lallemand's LalBrew Nottingham and BRY-97 are the common alternatives to US-05 and S-04, Mangrove Jack's M44 is another West Coast strain, and White Labs sells WLP001 California Ale in a dry version.

Compare every strain in the yeast and nutrients hub.

Before you buy

Match the strain to the temperature you can hold, not just the style. Check the production date, store sachets cool, and buy two packets for lagers and high-gravity beers. Once opened, Fermentis says to reseal the sachet, keep it at 39°F (4°C) and use it within 7 days.

Fermentis products appear in these rankings: best dry yeast for IPA and pale ale, best wine yeast and best hard cider kits. For a closer look, read Dry vs liquid yeast.

Fermentis: questions

Do I need to rehydrate SafAle US-05?
No. Fermentis allows direct pitching onto wort at or above fermentation temperature, or rehydration in at least 10 times its weight of sterile water at 77–84°F (25–29°C).
What temperature for Fermentis W-34/70?
48–68°F (9–20°C), per the listing. Most brewers aim for the cooler half for a clean lager.
How long does Fermentis yeast last?
Fermentis lists 36 months from production for US-05 stored below 75°F (24°C) for under six months, or below 59°F (15°C) beyond that.
What is an alternative to Fermentis yeast?
Lallemand (LalBrew), Mangrove Jack's and White Labs dry strains cover the same styles.