Description

Safale K-97 Beer Yeast

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 the ability to form a large firm head when fermenting. Its lower attenuation profile makes for beers with a good mouthfeel.

Suitable for

• German Kolsch
• German Alt
• Berliner Weisse
• Gose
• NEIPA – New England IPAs
• IPAs

CHARACTERISTICS

Total esters: Medium
Attenuation: 80-842%
Sedimentation time: Slow
Alcohol tolerance: 9-11%
Temperature Range: 18-26ºC
Dosage: 11.5 g in 20 to 30 L

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.

TYPICAL ANALYSIS

• 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.