Fermentis SafAle™ K-97 Yeast

Item Number: 24-2357

Sale price$5.99
In stockEligible for Fast & Free Delivery


German Ale, Belgian Wheat Beers, test
SafAle™ K-97 Fermentis Dry Ale Yeast


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)

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Customer Reviews

Based on 4 reviews
William Bolte
Good yeast; did not quite tolerate higher alcohol

I like that this ale yeast was a slower fermenter. It petered out when the ethanol content reached about 6%, but there was still sugar left to ferment. Would buy again, but for a lower OG ale.

Paul Albert
Great for a Kolsch

I recently used this dry yeast for my first attempt at a Kolsch. One packet was fine for 1.048 OG. Fermented at 63F for about 12 days including as diacetyl rest up to 69F. Then cold crashed into upper 30s. Lagered it for 2 weeks and tasted. Still a bit green, so left it another week. Turned out really good. I recommend this yeast.

Steve Ruch
American wheat beer

I pitched this in an American wheat beer of 1.044 and had signs of fermentation in 4 hours. I don't have temp control and it got up into the 70s. The gravity sample at a week was 1.010 and tasted good.

Good German Ale Yeast

There is a lot of conflicting information about this yeast on various beer sites. If fermented at 62 degrees for 3 weeks and then cold crashed to 35 degrees for 1 week, it is at least as good as any liquid German ale yeast I've tried. It finishes crisp, with no kolsch flavors, and it certainly is not reminiscent of a typical Belgium brew. While taking a little longer to ferment, this is my go to German ale yeast. High fermentation problems may be the cause of the off flavors noted by some brewers. OG 1.048, finished at 1.008 in 2 weeks.

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