Fermentis SafAle S-33 Belgian Ale Dry Yeast – 11.5 g
If this yeast is on sale at 40% off, it’s likely nearing its expiration date—but don’t worry! It’s still highly viable and a great way to save on your brew.
Yeast Specifications:
- Manufacturer: Fermentis
- Yeast Type:
- Attenuation: 68% - 72%
- Flocculation:
- Temperature: 64.4° - 78.8° F
Fruity, Estery Belgian Ale Yeast for Abbey-Style and Specialty Ales
Key Characteristics:
- Flavor profile: Fruity esters with a soft, round mouthfeel and balanced finish
- Attenuation: 68 – 72%
- Flocculation: Medium
- Alcohol tolerance: Up to 9 – 11% ABV
- Fermentation range: 59 – 68°F (15 – 20°C)
Flavor & Aroma Profile
Fermentis SafAle S-33 is a fruity and estery Belgian-style ale yeast well suited for crafting a wide range of expressive beers. Known for producing a smooth, full-bodied character with low phenolics and moderate attenuation, this strain is ideal for Belgian ales that benefit from a rounder finish and more residual sweetness. S-33 is also a great choice for spiced ales and specialty beers.
Ideal Beer Styles
- Belgian Pale Ale
- Belgian Blond Ale
- Spiced Ales
- Specialty Belgian Styles
- Belgian Table Beer
Fermentation & Usage Tips
- Direct pitch: E2U™ certified—sprinkle directly into wort, no rehydration needed.
- Optional rehydration: Rehydrate in 10× its weight of sterile water at 77–84°F (25–29°C).
- Dosage: 50–80 g/hL; one 11.5 g sachet is suitable for 5–6 gallons of wort.
- Fermentation note: Slightly lower attenuation than other Belgian strains makes it ideal for malt-forward profiles.
Handling & Storage
Store in a cool, dry place below 59°F (15°C). For long-term storage, refrigeration is recommended. Shelf life is 36 months from production date. Once opened, reseal and refrigerate promptly.
Our Yeast Handling Commitment
We refrigerate all yeast and monitor temperature 24/7 to ensure maximum viability. Optional ice packs are available during checkout to help reduce thermal shock during shipping. Melted packs are expected and help buffer temperature—not keep the yeast cold for the full duration of transit.