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My personal opinion... In order to rid the beer of K-97. I think I would add the recommended dosing of postasium sorbate, wait about a week then carefully rack or maybe even filter. But that's just me thinking...

I didn't mash Kellogg's corn flakes :lol: I mashed Briess Yellow Corn Flakes.

My experience with this one brew only. Yes... K-97 even after 2 weeks in secondary and 6 weeks of lagering @35 degrees the yeast is still suspended a little and makes a slightly cloudy beer. I haven't tried any finning, filtering or potassium sorbate though to try and clean it up.

@Jayjay1976 Here is the recipe, 6 gallon batch. 80% efficiency, all grain Briess. Yeast 1 package Fermentis Safale K-97 sprinkled over top the wort, no starter. Mash schedule Post boil wort gravity 1.048 I fermented @ 60F 1 week, racked & secondary fermention 2 weeks @ 60F. Then then...

It's a self created recipe, let me gather my notes... The grain bill and hop additions I posted above. But I will get fermention temps and times for you also.

I'm not dising on K-97 at all. I actually enjoyed brewing with it. It produced a tall creamy krosen, that I havested a little of, all clean and sterlize of course. It also had a short lag and once it got rolling, it plowed through the wort like a raped ape. K-97 is most definitely a yeast I will...

It's most definitely a slight salty flavor. I do not know my water chemistry, other than my "city" water is deep well sourced, treated with clorimine. If I don't treat it with potassium metabisulfite it produces a dead batch, yeast won't ferment in it. I'm no water scientist... I turn on the...

I brew with my "city" water all the time and add a campden tablet, it's actually potassium metabisulfite. I add it to the kettle water used to heat my strike and hot liquor. I've not had any salty flavor before. The recipe has two new ingredients to me corn flakes and K-97. It's not a bad beer...

No brewing salts or water addtions except a campden tablet to neutralize clorimine. Here's the recipe. I can't figure out where this faint salty taste came from. Maybe from the corn flakes??? My first time brewing with corn flakes.

Have any of you experienced a faint salty flavor with Fermentis Safale K-97?

Recipe is in the first post along with the fermention schedule.

Cooled wort 1.052. looks like liquid Carmel. Followed BM's recipe in the first post. Pitched S-04 Saturday evening, it's in full krosen currently, about 48 hours later. A sniff of the airlock, smells absolutely delicious.

I bottle primed a 1/2 gallon grower with .5 ounces of table sugar, for my daughter in law. She followed directions and left it on the counter for 14 days. The 15 day (today) she called me to come over for a taste test. It's a good beer no doubt, and most definitely has a citrus flavor, I would...

Run with 6L and don't look back

I have not brewed this exact recipe, but self developed and tweaked one over the years that is so close to this one, it's scary. You mean Diamond Lager? ---> Diamond Lager Dry Yeast (Danstar) Sounds like a great substitute to me. Nothing ventured nothing gained. Give it a try and report back.

So that's an American IPA, 40 ~ 70 IBU? Good clairity

I racked into secondary fermention. Best I can tell, gravity 1.011~1.012. I'm still amazed how smooth this beer is for just fermenting 8 days. Premium grain bill = Premium beer. I'm still hopeful for it to drop clear red, it's looking like it's gonna.

Hard (for me) to get the right hop balance in a pils. I have a German Pils still in lager 25.5 IBU German Saaz. It seemed about right when I kegged it for lager. Fingers crossed...

What's your IBU in your pils?

Nice clarity on that pils.