What is the best yeast for homebrew?
The two main types of yeast are lager yeast and ale yeast. Lager yeast are bottom-fermenting, sulfur-producing microorganisms that work best in lower temperatures, between 50 and 55 degrees Fahrenheit. Ale yeast are top-fermenting, ester-producing cells that ferment best in the mid-60s and above.
What is Coopers brewing yeast?
Coopers DIY Beer American Ale Yeast is a neutral yeast which produces well balanced beers with a clean finish. Ideal for American Ales particularly highly hopped beers. Recommended Fermentation Temperature: 18-28°C. Flocculation: Medium. Attenuation: 78-82%
What is the highest alcohol content without distilling?
You can ferment up to 20% ABV which is fine for many cocktails. Fermenting alcohol without distilling will leave behind some of the fermentation flavours which means you will produce a different flavour.
What are the three main characteristics of ale yeast?
Ale yeast do what a brewer wants: they ferment quickly, consume the correct profile of sugars, tolerate moderate alcohol levels and can survive the anaerobic conditions of fermentation.
What is safale K-97 yeast?
Fermentis Safale K-97 is a German ale yeast selected for its ability to form a large firm head when fermenting.
Is K-97 yeast German ale?
I originally purchased K-97 online without being able to read the package, and it was being marketed as ‘German Ale’– you can imagine my surprise when it came and the text read “German ale yeast selected for fine Belgian wheat beers characterized by a good length on the palate.” What the heck? Is it German, or Belgian, or…?
What is the difference between K-97 and us-05 yeast?
Once there, I re-hydrated the yeast and noticed the K-97 appeared visibly more active than the US-05 after about 15 minutes. I pitched the yeast and aerated the beers before letting them settle in for fermentation. After 12 hours, the US-05 beer was just starting to show signs of fermentation while the K-97 batch had taken off.
What does ale with K-97 hops taste like?
Ale made with K-97 has a really bracing bitterness which could be interpreted as ‘unrefined hop flavor’, but I consider to be greater hop utilization. One must use a gentle hand when adding bittering hops to a K-97 brew; it’s easy to make something unpalatably bitter when experimenting with early-boil hop additions.