Fermentis SafAle K-97 Yeast – 11.5g German Ale Yeast
Fermentis SafAle K-97 Yeast x 11.5g is a German ale yeast that produces a subtle fermentation profile with balanced fruit and delicate floral character.
Ideal for Kölsch-style beers, Belgian Witbier, session ales and heavily hopped beers, K-97 allows malt and hop flavours to remain clear while contributing gentle yeast complexity. It also forms a large, firm head during active fermentation.
- Recommended fermentation range: 18–26°C
- Recommended dosage: 50–80g per 100 litres
- Suitable for direct pitching or rehydration
- Ideal for delicate and hop-forward ales
- Sachet size: 11.5g
$8.95
In stock (can be backordered)
Fermentis SafAle K-97 Yeast x 11.5g is a versatile German ale strain designed to produce delicate beers with restrained fermentation character. Depending on the recipe and fermentation conditions, it can contribute balanced fruity esters and subtle floral notes without overpowering the malt or hop profile.
This active dry brewing yeast is particularly well suited to German Kölsch-style beers, Belgian Witbier, light session ales and modern hop-forward recipes. Its relatively neutral character gives brewers the flexibility to create crisp, refreshing ales while retaining gentle yeast complexity.
K-97 also performs well in heavily hopped beers. Its restrained flavour profile allows citrus, tropical fruit, floral and resinous hop varieties to remain expressive. During active fermentation, the strain can form a large, firm foam head. Therefore, adequate headspace should be left in the fermenter.
Suitable Beer Styles
Use SafAle K-97 for brewing:
- Kölsch-style ale
- German Pale Ale
- Belgian Witbier
- Session Ale
- Blonde Ale
- Golden Ale
- Wheat Ale
- American Pale Ale
- Hoppy Pale Ale
- XPA
- IPA
- Fresh wort kits
Its subtle fermentation character also makes it suitable for experimental recipes where the brewer wants a clean base with light floral and fruit notes.
Yeast Characteristics
- Yeast species: Saccharomyces cerevisiae
- Yeast type: German ale yeast
- Format: Active dry brewing yeast
- Sachet size: 11.5 grams
- Fermentation profile: Subtle, floral and gently fruity
- Recommended fermentation range: 18–26°C
- Recommended dosage: 50–80 grams per hectolitre
- Equivalent dosage: 0.5–0.8 grams per litre
- Pitching options: Direct pitch or rehydration
- Ingredient: Yeast and emulsifier E491
- Fermentation head: Large and firm
The finished flavour will vary according to wort composition, pitching rate and temperature. Fermenting toward the cooler end of the range may produce a cleaner and more restrained profile. Warmer conditions may encourage more noticeable fruit and floral character.
Recommended Dosage
Use approximately 50–80 grams of yeast per 100 litres of wort.
For a standard 19–23 litre homebrew batch, one 11.5g sachet generally falls within the recommended dosage range. However, larger batches and higher-gravity wort may require additional yeast.
Always consider the batch volume, original gravity and fermentation conditions when calculating the pitching rate.
Direct Pitching Instructions
Fermentis SafAle K-97 Yeast x 11.5g may be sprinkled directly onto the wort.
- Clean and sanitise the fermenter and all brewing equipment.
- Transfer the wort into the sanitised fermentation vessel.
- Bring the wort to or slightly above the intended fermentation temperature.
- Gradually sprinkle the dry yeast across the available wort surface.
- Distribute the yeast evenly to help prevent clumps.
- Seal the fermenter and maintain a stable temperature between 18–26°C.
- Confirm fermentation is complete by taking gravity readings over consecutive days.
- Bottle or keg only after a stable final gravity has been reached.
When filling the fermenter in stages, the yeast may be added during the first part of filling. Cooler wort can then be added to bring the full batch to the intended fermentation temperature.
Optional Rehydration Instructions
Rehydration is not essential, although brewers may choose this method for particular recipes.
To rehydrate:
- Sanitise the yeast sachet, scissors, container and mixing equipment.
- Prepare sterile water or boiled and hopped wort at 25–29°C.
- Use at least ten times the yeast’s weight in liquid.
- Sprinkle the yeast evenly across the liquid surface.
- Leave it undisturbed for 15–30 minutes.
- Stir gently to create a smooth yeast cream.
- Pitch the rehydrated yeast into the fermentation vessel.
- Maintain the recommended fermentation temperature.
Good sanitation is essential during rehydration because the yeast mixture can be vulnerable to contamination before pitching.
Fermentation Tips
Leave adequate headspace in the fermenter because K-97 can create a large and persistent krausen. A blow-off tube may be helpful when using a small fermenter or brewing a high-gravity batch.
Maintain stable temperatures throughout active fermentation. Sudden temperature changes can affect attenuation and alter the balance of yeast-derived flavours.
For clear Kölsch-style beers, cold conditioning after fermentation can help the yeast and suspended material settle. However, heavily hopped or wheat-based recipes may be served with some natural haze.
Adding an appropriate yeast nutrient may support fermentation, particularly in high-gravity wort or recipes containing large amounts of adjuncts.
Storage and Handling
Store unopened yeast in a cool, dry place according to the directions printed on the sachet. Always check the best-before date before use.
Do not use damaged, swollen, soft or poorly sealed sachets. During hot weather, faster freight may reduce the time the yeast remains exposed to high transport temperatures. Place the sachet into suitable cool storage soon after delivery.
Fermentis SafAle K-97 Yeast x 11.5g is an excellent choice for brewers seeking a versatile ale strain with subtle flavour, gentle fruit character and strong performance in both delicate and hop-forward beers.
