Safale K-97 Fermentis
Species : Ale
Fermentation Temp Range (°F) : 59-75
Apparent Attenuation Range (%) : n/a
Flocculation : Low
Alcohol Tolerance : Low
Pitching/Fermentation : 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.
Notes : German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for
Belgian type wheat beers.
Best Styles : German Ale, Belgian Wheat Beers
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : n/a
Dry Yeast Substitution : Abbaye Ale Yeast (Danstar)