Fermentis Safale K-97 Yeast is a German ale yeast, contributing subtle fermentation notes and mild floral and fruity characteristics. It is ideal for delicate styles of beer such as Kolsch, Belgian Witbeer, and Session Beers. This yeast is also resilient enough to handle heavily hopped styles, providing a generous head when fermenting.
Pack Sizes:
- 11.5g sachets
- 500g Bricks (SAVE 57% OFF 11.5g Price)
TOTAL ESTERS
- 23 ppm at 18°P at 20°C in EBC tubes
TOTAL SUPERIOR ALCOHOLS
- 248 ppm at 18°P at 20°C in EBC tubes
RESIDUAL SUGARS
- 10 g/l*
- attenuation of 75%
FLOCCULATION
+
SEDIMENTATION
- slow
Fermentation temperature:
- ideally 15-20°C (59-68°F)
Dosage instructions:
50 to 80 g/100 litres (10g - 16g per 20L)Rehydration instructions:
- Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes.
- Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
- Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps.
- Leave for 30 minutes, then mix the wort using aeration or by wort addition.
Ingredients:
Yeast (Saccharomyces cerevisiae), emulsifier E491Typical analysis:
Safale K-97 Technical Data Sheet- % dry weight: 94.0 – 96.5
- Viable cells at packaging: > 6 x 109 /g
- Total bacteria*: < 5 / ml
- Acetic acid bacteria*: < 1 / ml
- Lactobacillus*: < 1 / ml
- Pediococcus*: < 1 / ml
- Wild yeast non Saccharomyces*: < 1 / ml
- Pathogenic micro-organisms: in accordance with regulation *when dry yeast is pitched at 100 g/hl i.e. > 6 x 106 viable cells / ml