SafBrew BR-8 Yeast

Regular price $27.74 Sale price$36.99
  • Brettanomyces Yeast designed for bottle conditioning.
  • Funky aromatics like leather, pineapple, animal, barnyard.
  • 5g packet, treats ~13 gallons.
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Fermentation Temp Range
Each yeast strain has a temperature range where it performs best. Lagers require cooler temps, while Kveik yeasts can ferment in extreme heat. Maintaining the proper fermentation temperature for each yeast strain is crucial its health. Matching a yeast's ideal range to your environment (or your ability to control temp) is key to getting clean, consistent results.
Scale from 30°-120°F
Description

SafBrew BR-8 is the first Brettanomyces bruxellensis yeast available in a dry format. This yeast is designed for bottling and/or cask conditioning. As a homebrewer you can enjoy the benefits of a wild brett yeast with the control and reliability of other dry yeasts. In other words: no risk of over carbonation in bottles or gushing.

Current inventory has a Best By date of July 2025. We regularly rotate stock to ensure freshness and peak performance.

Brettanomyces, or “Brett” is a wild yeast responsible for the signature funky flavors in Belgian ales & lambics. Brett yeast character is funky, spicy, fruity & tart. SafBrew BR 8 Yeast specifically produces aromas described as “pineapple, funk, barnyard, animal & leather.” These flavors are created thanks to the yeast being able to ferment more complex sugars - glucose, fructose, maltose and maltotriose - that Saccharomyces can not.

SafBrew BR-8 Yeast is a slow fermenting yeast, which requires a longer period of maturation of 1 - 3 months. 

Sprinkle BR 8 Yeast in a minimum of 10 times its weight of sterile water at a temperature of 77ºF to 84.2ºF. One 5g packet should be rehydrated in 50 mL of sterile water. Let rest for 15 - 30 minutes. Gently stir until a yeast cream forms. Add rehydrated yeast and priming sugar to your beer.

Because SafBrew BR-8 Yeast is a slower fermenting yeast, a longer maturation period of 1 - 3 months in bottles is required. Ferment bottles at 59 - 77ºF. After 1 - 3 months, carbonation will be achieved. At the end of this fermentation, beer can be chilled and will gain “roundness” after 2 - 3 weeks. NOTE: if carbonating at the lower end of the recommended temperature range carbonation may take more than 3 months.


 

Product Analysis
This typical analysis is not to be construed as product specification. Typical analysis represents average values, not to be considered as guarantees, expressed or implied, nor as a condition of sale.

Yeast Format, Dry
Yeast Style, Brettanomyces
Diastic, No. Will not ferment dextrins, which prevents over attenuation in bottles.
Fermentation Temperature Range, 59~77ºF

Style Applications:

Cask Conditioned or Bottle Conditioned Beers, Farmhouse Ale, Saison, Wild Ale, IPA, Wheat Ale.

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