Beer yeast for delicate and hopped beers
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.
Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491
SafAle™ K-97 overview
Total esters: Medium
Total sup.alcohols: Medium
Apparent attenuation: 80-84%
Sedimentation time: Slow
Alcohol tolerance: 9-11%
Phenolic Off-Flavor: -
Understanding E2U™
E2U™ is a groundbreaking step taken by Fermentis in the world of yeasts and yeast derivatives for beverages.
With E2U™ certified products, save time and energy. With less to worry about, you can focus on what you do best: creating the finest fermented beverages for your customers.
When it comes to yeast, E2U™ certification means you can choose to pitch directly into the wort, or proceed to rehydration. It makes no difference, it’s up to you. We guarantee the same results.
For yeast derivatives, with E2U™ certified products, you’ll enjoy low dustiness and high dispersibility in the tank.
You can check out the details below.
SafAle™ K-97 technical features
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.
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.
