SafBrew HA-18
Dry Ale yeast from Fermentis.
Lab
Fermentis· Ale · Dry · HA-18
Fermentis· Ale · Dry · HA-18Specs
Attenuation
98–100%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
25–35°C
77–95°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.
Alcohol tolerance
≈18% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
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.
Usually used in
Strong Ales & Barleywine
Common questions
- What is SafBrew HA-18's attenuation?
- 98–100% apparent attenuation.
- What temperature should I ferment SafBrew HA-18 at?
- 25–35°C is the recommended range.
- Does SafBrew HA-18 produce phenolics (clove and spice)?
- Yes. SafBrew HA-18 is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is SafBrew HA-18 good for?
- Strong Ales & Barleywine.
Brew with SafBrew HA-18
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