Safale K-97 Dry Ale Yeast

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Experience the superior quality of Safale K-97 Dry Ale Yeast, a German ale strain selected for its unique ability to create a large, firm head during fermentation. This yeast is perfect for brewing ales with low esters, enhancing the taste of your homemade beer. You'll appreciate the long-lasting flavor it imparts on the palate due to its lower attenuation profile.

Safale K-97 Dry Ale Yeast is not just for brewing ales. You can also use it in crafting Belgian style wheat beers, adding a distinctive touch to your brewing repertoire. This versatile yeast strain offers a wide range of possibilities for your home brewing needs.

Here's what you can expect from Safale K-97 Dry Ale Yeast:

• Large, Firm Head Formation: This yeast strain is known for its ability to form a large, firm head during fermentation, which is crucial for the perfect ale.
• Low Ester Production: It's suitable for brewing ales with low esters, ensuring a clean, balanced flavor in your beer.
• Use in Belgian Style Wheat Beers: Expand your brewing horizons by using this yeast in Belgian style wheat beers.
• Lower Attenuation Profile: The lower attenuation profile of this yeast gives your beers a long-lasting flavor on the palate, making each sip more enjoyable.

In addition to beer making, Safale K-97 Dry Ale Yeast can be used in baking bread or other yeast-based products, offering a unique flavor profile. So, whether you're a home brewer or a baking enthusiast, this yeast is a valuable addition to your pantry.

BREWEING PROPERTIES:
FERMENTATION TEMPERATURE: 59-68°F
TOTAL ESTERS: MEDIUM
APPARENT ATTENUATION: 80-84%
SEDIMENTATION: SLOW

Dosage: 50 to 80 g/hl.
Typical analysis:
• Viable yeast > 1.0 *1010 cfu/g
• Purity : > 99.999 %
• 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” Yeast1.: < 1 cfu /107 yeast cell
• Pathogenic micro-organisms: in accordance with regulation
1. EBC Analytica 4.2.6 – ASBC Microbiological Control-5D

Storage:
For less than 6 months: the product must be stored under 24°C. For more than 6 months: the product must be stored
under 15°C. For short period 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.