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    CraftBrewer German Ale 1 x 12gm pack

    $5.00
    CraftBrewer German Ale (Pack 1 x 12gm) price drops to $4.45 each when ordering 2 or more
    SKU: DYK97CBTWINPACK
    Availability: In stock
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    PRICE BREAKS - The more you buy, the more you save
    Quantity
    1
    2
    Price
    $5.00
    $4.45

    Properties:
    A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast (AKA K-97) is suitable for top fermented beers with low esters levels and can be used for Alts & Belgian type wheat beers. Sedimentation: low. Final gravity: low.

    Pitching Instructions:
    Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel.
    Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. 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 and then mix the wort e.g. using aeration.

    Recommended fermentation temperature: 15C – 24C.

    PRICE BREAKS - The more you buy, the more you save
    Quantity
    1
    2
    Price
    $5.00
    $4.45

    Properties:
    A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast (AKA K-97) is suitable for top fermented beers with low esters levels and can be used for Alts & Belgian type wheat beers. Sedimentation: low. Final gravity: low.

    Pitching Instructions:
    Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel.
    Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. 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 and then mix the wort e.g. using aeration.

    Recommended fermentation temperature: 15C – 24C.

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