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| FREQUENTLY
ASKED
QUESTIONS |
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Frequently Asked Questions
1/ Is this baking yeast?
No the strain is selected from the Lesaffre yeast collection for its specific fermentation properties.
2/ How much do I need to use?
It is normal to use Safsorghum B-74 at 75% the pitching rate used with other traditional sorghum beer yeast.
3/ Is the yeast genetically modified?
No. All Fermentis yeast are naturally occurring yeast strains and are supplied upon request with a G.M.O. free certificate.
4/ Is there a supply of yeast in Africa?
Yes, Fermentis distribute yeast through local distributors who hold a stock of yeast for immediate delivery throughout Africa.
5/ How long will the yeast last?
The yeast is stable for up to 2 years from the date of packing. All sachets must be undamaged and firm before use. Discard any soft sachets.
6/ How much alcohol is produced?
Depending on the fermentability of the grist, levels of 3 to 4% ABV are common.
7/ Foam generation is essential, how much foam is generated?
Depending on the grist and the presence of head negative compounds such as lipids, high foam generation is seen. A reduction in the yeast dosage rate of up to 25% can be achieved without loss of foam.
8/ Is the yeast consistent in quality?
All batches of yeast are tested prior to dispatch to ensure they meet the Fermentis quality standards.
9/ What is the minimum order you supply?
The minimum order quantity from the distributor will be dictated by the cost of economic transport to the brewery.
10/ Does the yeast need any special re-hydration before use?
No, the yeast is normally pitched dry to the fermenting vessel, no re-hydration is necessary.
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