Fermentis Safale K-97 11.5g
Fermentis Safale K-97 11.5g
Fermentis Safale K-97 11.5g
German ale brewer’s yeast producing subtle fermentation character. Depending on the conditions tend to present floral and balanced fruity character. Ideal for delicate beers such as German Kolsch beers, Belgian Wits and some versions of Session Beers. Suitable for heavily hopped beers and has ability to form a large firm head when fermenting.
Key Features:
- High-Quality Brewing Yeast: Crafted with precision and expertise, the Fermentis Safale K-97 11.5g offers the perfect blend of flavor, aroma, and consistency for your brews.
- Versatile Performance: This versatile strain is suitable for a wide range of beer styles, including ales, lagers, stouts, porters, and more, giving you the flexibility to experiment and create unique flavor profiles.
- Dry Yeast Format: With its convenient 11.5g packaging, this dry yeast is easy to store, handle, and use. It provides excellent fermentation results while maintaining freshness for extended periods.
- Quick Fermentation: The Fermentis Safale K-97 11.5g is known for its fast fermentation process, allowing you to reduce the overall brewing time and enjoy your delicious brew sooner.
- High Attenuation: Achieve the desired alcohol content and carbonation levels with this strain's exceptional attenuation properties, ensuring a well-rounded and satisfying end product.
- Sedimentation: With its medium to low sedimentation rate, you can expect a clean and clear final beer, eliminating any concerns about unwanted particles or cloudiness.
Benefits:
- Superior Flavor Development: The Fermentis Safale K-97 11.5g enhances the malt and hop flavors, resulting in a well-balanced, full-bodied beer that tantalizes the taste buds.
- Consistent and Reliable Results: Crafted by experts, this yeast strain guarantees consistent performance and reliable fermentation, batch after batch.
- Beginner-Friendly: Whether you're a novice or an experienced brewer, this strain is user-friendly and forgiving, making it an ideal choice for all skill levels.
- Cost-Effective: With its affordable pricing and long shelf life, the Fermentis Safale K-97 11.5g offers excellent value for money, ensuring you get the most out of every packet.
- Widely Trusted: Fermentis is a renowned brand in the brewing industry, trusted by professionals and homebrewers alike for its quality and consistency.
Experience the Fermentis Safale K-97 11.5g difference today and unlock a world of brewing possibilities. Order your packet now and elevate your brewing game to new heights!
Dosage / Temperature
50 to 80 g/hl at ideally 18-26°C (64.4-78.8°F)
Use
Lesaffre know-how and continuous yeast production process improvement generates an exceptional quality of dry yeasts able to resist to a very wide range of uses, incl. cold or no rehydration conditions, without affecting their viability, kinetic and/or analytical profile. Brewers can choose usage conditions that fit the best their needs, i.e.:
① Direct pitching:
Pitch the yeast directly in 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 being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.
② With prior rehydration:
Alternatively, sprinkle the yeast in minimum 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 resultant cream into the fermentation vessel.
Recipe Suggestions
Looking for inspiration? Click on the links below to take a look at our All Grain recipe kits, Kit & Kilo recipe kits and Fresh Wort Kits.
Explore our hops options
Research has shown that in order to extract the most flavour from hops, and to minimise contact with oxygen, pressure fermenters are the recommended fermenters for any style. If you want to produce the best beer possible, please take a look at our Australian Made PET Fermenters.
Dosage / Temperature
50 to 80 g/hl at ideally 18-26°C (64.4-78.8°F)
Use
Lesaffre know-how and continuous yeast production process improvement generates an exceptional quality of dry yeasts able to resist to a very wide range of uses, incl. cold or no rehydration conditions, without affecting their viability, kinetic and/or analytical profile. Brewers can choose usage conditions that fit the best their needs, i.e.:
① Direct pitching:
Pitch the yeast directly in 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 being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.
② With prior rehydration:
Alternatively, sprinkle the yeast in minimum 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 resultant cream into the fermentation vessel.
- Viable yeast > 1.0 *1010 cfu/g
- Purity : > 99.9 %Lactic acid bacteria: < 1 cfu /107 yeast cell
Acetic acid bacteria: < 1 cfu /107 yeast cell
Pediococcus: < 1 cfu /107 yeast cell
Total Bacteria: < 5 cfu /107 yeast cell
“Wild” Yeast*: < 1 cfu /107 yeast cell
Pathogenic micro-organisms: in accordance with regulation
*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D
Storage
For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short periods not exceeding 7 days there is an exception to these rules.
Shelf life
36 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.
Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.
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| Discontinued | No |
| Order By Request | No |
| Sale | No |
| New | No |
