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Fermentis Safale K-97, 11.5g

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Typical German ale yeast selected for its ability to form a large solid head during fermentation. Suitable for brewing ales with low esters and can be used for Belgian types of wheat beer. Also suitable for Kölsch
Content: Yeast (Saccharomyces cerevisiae), emulsifier E491
Ideal temperature 15-20 degrees.
"Lesaffre know-how and continuous yeast production process improvement generate an exceptional quality of dry yeasts able to resist a very wide range of uses, including cold or no rehydration conditions, without affecting their viability, kinetic and / or analytical profile. can choose usage conditions that best fit their needs "

① Direct pitching:

easy to use

Pitch the yeast directly into the fermentation vessel on the surface of the wort at or above the fermentation temperature. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter then being filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.


② With prior rehydration:

Alternatively, sprinkle the yeast at least 10 times its weight of sterile water or boiled and hopped wort at 25 to 29 ° C (77 ° F to 84 ° F). Leave to rest 15 to 30 minutes, gently stir and pitch the resulting cream into the fermentation vessel.