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Safale K-97 Kolsch Yeast 11g

R60.00

Quick Overview

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. Its lower attenuation profile gives beers with a good length on the palate.
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. Its lower attenuation profile gives beers with a good length on the palate.
fermentation
temperature
:
12-25°C (53.6-77°F) ideally 15-20°C (59-68°F)
dosage
instructions
:
50 to 80 g/hl
rehydration
instructions
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.
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
OR

Details

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. Its lower attenuation profile gives beers with a good length on the palate. 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. Its lower attenuation profile gives beers with a good length on the palate. fermentation temperature : 12-25°C (53.6-77°F) ideally 15-20°C (59-68°F) dosage instructions : 50 to 80 g/hl rehydration instructions 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. 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

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