Product Description
Ferments K-97 Dry 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 ability to form a large firm head when fermenting.
Specifications:
- Attenuation - High
- Flocculation - Medium
- ABV - 9 - 11%
- Ideal Fermentation Temperature - 59 - 68°F
Storage
The product can be transported and stored at room temperature for periods of time not exceeding 3 months without affecting its performance.
At final destination: Store in cool (< 10°C/50°F), dry conditions.
Rehydration Instruction
Before dry yeast can begin to ferment they need to re-absorb the water that was lost during dehydration. Simply pitching dry yeast into the wort can result in up to 50% loss of yeast cells and less than stellar fermenting performance. Rehydrating at cool temperatures can be almost as detrimental so follow the directions from Fermentis below for re-hydrating yeast.
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°c ± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
If you stil prefer to pitch directly into the wort follow these directions:
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
