{"product_id":"fermentis-safbrew™-la-02-low-alcohol-non-alcoholic-dry-beer-yeast-500-g","title":"Fermentis | Safbrew™ LA-02 Low Alcohol \u0026 Non-Alcoholic | Dry Beer Yeast | 500 g","description":"\u003cp data-path-to-node=\"3\"\u003eCrafting a delicious low-alcohol or non-alcoholic beer just got a whole lot easier. \u003cb data-path-to-node=\"3\" data-index-in-node=\"84\"\u003eSafBrew LA-02\u003c\/b\u003e is a groundbreaking release from Fermentis—their very first non-Saccharomyces yeast strain chosen specifically to brew beers that finish under 0.5% ABV.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eThe secret to this strain's success lies in its unique attenuation profile. LA-02 selectively ferments only simple sugars (like fructose and glucose) and slowly processes sucrose. Because it completely ignores complex sugars—leaving maltose, maltotriose, and dextrins untouched—you are left with a beer that retains great body and mouthfeel without generating unwanted alcohol.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eWhen it comes to flavor, LA-02 produces a remarkably clean, mild profile that allows your malt and hop additions to take center stage. Plus, it is completely free of phenolic characteristics, meaning you won't experience any of the spicy or clove-like off-flavors sometimes associated with traditional specialty strains.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003eKey Characteristics \u0026amp; Specs\u003c\/h3\u003e\n\u003cul data-path-to-node=\"8\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,0,0\"\u003e\u003cb data-path-to-node=\"8,0,0\" data-index-in-node=\"0\"\u003eIdeal For:\u003c\/b\u003e Non-alcoholic and low-ABV beers (\u0026lt;0.5% ABV)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,1,0\"\u003e\u003cb data-path-to-node=\"8,1,0\" data-index-in-node=\"0\"\u003eSpecies:\u003c\/b\u003e \u003ci data-path-to-node=\"8,1,0\" data-index-in-node=\"9\"\u003eTorulaspora delbrueckii\u003c\/i\u003e (Non-Saccharomyces)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,2,0\"\u003e\u003cb data-path-to-node=\"8,2,0\" data-index-in-node=\"0\"\u003eSugar Consumption:\u003c\/b\u003e Assimilates glucose, fructose, and sucrose (leaves maltose, maltotriose, and dextrins untouched).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,0\"\u003e\u003cb data-path-to-node=\"8,3,0\" data-index-in-node=\"0\"\u003eFlavor Profile:\u003c\/b\u003e Clean, neutral, and non-phenolic (no spicy notes).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,4,0\"\u003e\u003cb data-path-to-node=\"8,4,0\" data-index-in-node=\"0\"\u003eApparent Attenuation:\u003c\/b\u003e 5–10%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,5,0\"\u003e\u003cb data-path-to-node=\"8,5,0\" data-index-in-node=\"0\"\u003eSedimentation:\u003c\/b\u003e Medium\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,6,0\"\u003e\u003cb data-path-to-node=\"8,6,0\" data-index-in-node=\"0\"\u003eAlcohol Tolerance:\u003c\/b\u003e 9–11% ABV\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,7,0\"\u003e\u003cb data-path-to-node=\"8,7,0\" data-index-in-node=\"0\"\u003eOptimum Fermentation Temp:\u003c\/b\u003e 68°F – 77°F (20°C – 25°C)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"10\"\u003eStrain Comparison: SafBrew LA-01 vs. LA-02\u003c\/h3\u003e\n\u003cp data-path-to-node=\"11\"\u003eWhile both strains are maltose-negative yeasts designed for brewing no- and low-alcohol beers, their genetic makeup yields distinct flavor profiles:\u003c\/p\u003e\n\u003cul data-path-to-node=\"12\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,0,0\"\u003e\u003cb data-path-to-node=\"12,0,0\" data-index-in-node=\"0\"\u003eSafBrew LA-01 (\u003ci data-path-to-node=\"12,0,0\" data-index-in-node=\"15\"\u003eSaccharomyces cerevisiae\u003c\/i\u003e):\u003c\/b\u003e A POF+ strain that naturally produces spicy, clove-like phenols, making it ideal for Belgian styles unless carefully managed.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,1,0\"\u003e\u003cb data-path-to-node=\"12,1,0\" data-index-in-node=\"0\"\u003eSafBrew LA-02 (\u003ci data-path-to-node=\"12,1,0\" data-index-in-node=\"15\"\u003eTorulaspora delbrueckii\u003c\/i\u003e):\u003c\/b\u003e A non-Saccharomyces species that is naturally POF-negative, offering a completely clean finish with malt and honey notes ideal for standard ales and lagers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"13\"\u003e\u003ci data-path-to-node=\"13\" data-index-in-node=\"0\"\u003eCrucially, because both strains leave large amounts of unfermented complex sugars behind, beers brewed with either yeast require strict pasteurization to prevent unwanted refermentation and package bursting.\u003c\/i\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"15\"\u003eImportant Points of Attention\u003c\/h3\u003e\n\u003cul data-path-to-node=\"16\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,0,0\"\u003e\u003cb data-path-to-node=\"16,0,0\" data-index-in-node=\"0\"\u003eCold Crashing:\u003c\/b\u003e Beer fermented with maltose-negative yeast naturally retains residual fermentable sugars. It is strongly recommended to cold crash immediately when the target terminal gravity is achieved (typically finishing in 3 to 4 days at 68°F).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,1,0\"\u003e\u003cb data-path-to-node=\"16,1,0\" data-index-in-node=\"0\"\u003eDry Hopping:\u003c\/b\u003e Conduct dry hopping exclusively post-fermentation, after the beer has been cooled to less than 39°F (4°C).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,2,0\"\u003e\u003cb data-path-to-node=\"16,2,0\" data-index-in-node=\"0\"\u003ePasteurization (Mandatory):\u003c\/b\u003e To avoid living microorganisms remaining in the product, pasteurization is required. At a pH of 4.2, we recommend between 80 to 120 PU (Pasteurization Units). At a lower pH level or high IBU, adapt to a minimum of 50 PU alongside thorough Quality Control checks.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,3,0\"\u003e\u003cb data-path-to-node=\"16,3,0\" data-index-in-node=\"0\"\u003eNot for Propagation:\u003c\/b\u003e This yeast is not suitable for cropping, propagation, or repitching of any kind.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"18\"\u003eUsage Instructions\u003c\/h3\u003e\n\u003cp data-path-to-node=\"19\"\u003eYou can pitch this yeast directly, or rehydrate using the steps below:\u003c\/p\u003e\n\u003col start=\"1\" data-path-to-node=\"20\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"20,0,0\"\u003eSprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (approx. 4 oz) at 70°F to 77°F (21°C to 25°C).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"20,1,0\"\u003eDo not stir. Leave to rest for 15 to 30 minutes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"20,2,0\"\u003eGently stir for 30 minutes, then pitch the resulting cream into the fermentation vessel.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Fermentis","offers":[{"title":"Default Title","offer_id":48190617354430,"sku":"DY16B","price":154.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/1800\/8766\/files\/la-02.png?v=1784850583","url":"https:\/\/dogslaughterhomebrewsupply.com\/products\/fermentis-safbrew%e2%84%a2-la-02-low-alcohol-non-alcoholic-dry-beer-yeast-500-g","provider":"Dog Slaughter Homebrew Supply","version":"1.0","type":"link"}