SafAle BE-134
Dry Ale yeast from Fermentis.
Lab
Fermentis· Ale · Dry · BE-134
Fermentis· Ale · Dry · BE-134Specs
Attenuation
89–93%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–28°C
64–82°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Low
How readily the yeast clumps together and drops clear once fermentation winds down.
Genetic traits
Phenolics
POF+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
Diastatic
STA-1+
Finishes bone-dry
Carries the STA1 (diastaticus) gene, so it keeps eating sugars other yeast leave behind and finishes very dry. It's also a contamination risk: it can over-carbonate or gush if it crosses into other beers.
Same strain, other labs
Potential substitutes for SafAle BE-134
Usually used in
Saison
Common questions
- What is the SafAle BE-134 equivalent?
- M41 Belgian Ale Yeast — the same strain from another lab, the BE-134 (Saison Dupont) strain.
- What is SafAle BE-134's attenuation?
- 89–93% apparent attenuation.
- What temperature should I ferment SafAle BE-134 at?
- 18–28°C is the recommended range.
- Does SafAle BE-134 produce phenolics (clove and spice)?
- Yes. SafAle BE-134 is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- Is SafAle BE-134 diastatic (STA-1)?
- Yes. SafAle BE-134 carries the STA1 gene (S. cerevisiae var. diastaticus). It super-attenuates to a dry finish, and can over-carbonate or gush if it cross-contaminates other beers.
- What beer styles is SafAle BE-134 good for?
- Saison.
- What can I substitute for SafAle BE-134?
- WLP500 Trappist Ale Yeast, 1214 Belgian Abbey Style Ale, LalBrew Belle Saison, and M29 French Saison Yeast.
Brew with SafAle BE-134
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