K-97, What is it Good For?

[AlexKay]

Absolutely nothing!

Except for gose, where it is excellent.

But now I'm thinking ... Irish stout? Where the ridiculously long time to drop clear doesn't matter so much, and where a touch of tartness is acceptable, even (if you're thinking about Guinness) welcome? Mostly clean, but with some pleasant esters?

Is this not the good idea I think it is?

 

[jdauria]

Only one way to find out if it's good for an irish stout, by going for it!

 

[MaxStout]

I always taste a little "twang" from K-97. That might be a nice feature in an Irish stout.

 

[An Ankoù]

Absolutely nothing!

Not so.
It;s very good in French golden ales like La Goudale.
It's also extremely rich in the enzymes required for the biotransformation of hop aromatics. It's the most biotransformative (if such a word exists) of the Fermentis range.
Try it in an NEIPA where a bit of cloudiness doesn't matter. If you want a clear beer, it will clear, especially in the bottle, but you'll need to wait a week or two longer.

 

[jdauria]

Actually now that I think of it, on my brew list for next month is an American Stout, it's Craft Beer & Brewing "Brew your best American Stout" recipe and the author, Josh Weikert uses Wyeast 1007 German Ale for a "slight bump in fermentation character/esters". K97 supposedly being close to the same as 1007, so would make sense that using it in an Irish Stout would work too.

 

[tdf]

Last year Ballast Point brewed "Linda Vista Extra Pale Ale" for Homebrew Con and it was phenomenal. Also very clear, though they probably filter. I find that if I have enough calcium in my water and fine with Biofine Clear I can get a pretty brite beer with K97 as well.

Menu Notes: Brewed specifically for Homebrew Con with our friends at Brewers Supply Group- a refreshing, quaffable strong pale ale featuring Rahr Northstar Pilsner malt, Vista hops, and SafAle K-97 yeasy

• Grain: Rahr Northstar Pilsner (Minnesota)Hops: Vista (Washington; WP)
• Yeast: SafAle K-97
• OG: 13.7P (1.056 SG); FG 2.0°P (1.008 SG); Target SRM: 2; Target IBU: 32

 

[wepeeler]

Toss it in the trash

 

[MicroMickey]

Give K-97 a try in Kolsch beers.

 

[Agent]

I toured a brewery that has a stable of solid beers and their yeast shelf had bricks of US-05, 34/70, and K-97. So apparently it's alright at some things.

 

[Jag75]

Kolsch

 

[MaxStout]

I've brewed Kolsch with K-97, not bad. Koln is a better dry yeast, but unfortunately, is discontinued.

 

[hilljack13]

I tried it in an Altbier kit. Didn't like it and ended up dumping the batch. I have 4 sachets of this stuff left with nothing to do with it

 

[wepeeler]

Just to clear things up, no pun intended, K-97 is the worst yeast I've ever used for Kolsch. And Kolsch is my house beer. I've tried every Kolsch yeast available, and K-97 is at the very bottom.

 

[Jag75]

Just to clear things up, no pun intended, K-97 is the worst yeast I've ever used for Kolsch. And Kolsch is my house beer. I've tried every Kolsch yeast available, and K-97 is at the very bottom.

What's your top 3 yeasts for Kolsch?

 

[wepeeler]

What's your top 3 yeasts for Kolsch?

#1 by far is Omega Kolsch II. Wyeast 2565/WLP029 a distant #2

 

[AlexKay]

#1 by far is Omega Kolsch II. Wyeast 2565/WLP029 a distant #2

Have you tried them side-by-side with a split batch? I found them very similar, close enough that if I wasn't able to go back and forth between them, I wouldn't have noted any difference.

My notes.

 

[JohnDBrewer]

Just kegged a split batch, kolsch II and wlp029, carb'ing as I type. I thought the k-II was some lallemand koln I'd saved, but checking my notes on that saved batch it was k-II. I was pretty bummed, but my notes indicate that k-II batch was one of my best beers, so I got that going for me.

I'll report back.

 

[OleBrewing]

does add nice character in wheat beer. but i have favored T58 for the one I brew,

 

[wepeeler]

Have you tried them side-by-side with a split batch? I found them very similar, close enough that if I wasn't able to go back and forth between them, I wouldn't have noted any difference.

My notes.

I did a side by side 2565/029, and they're close but discernable. I feel I get a drier, crisper beer with 2565 and II, but Omega Kolsch II is def different than the others. 029 isn't my favorite. I always get a touch of corn when I use it.

 

[dmtaylor]

WLP029 and 2565 are not even the slightest bit related. Certainly not equivalent or should be treated as such. Both are good yeasts but very different.

https://beer.suregork.com/wp-content/uploads/2019/10/Brewing_yeast_tree_Oct_2019.pdf

 

[hottpeper13]

All you have to do is look at the ferm temps to see if their close or not. My best kolsch (house beer) is with 2565, pitch at 55-59, set chamber to 59 for 3 days(1.044) bump to 62 until krausen falls slightly, then to 68* to finish. Keg at 3 weeks with finings and lager for a min of 4 weeks.
I can't take 029 below 64 or I get a clove off flavor.

 

[duelerx]

WLP029 and 2565 are not even the slightest bit related. Certainly not equivalent or should be treated as such. Both are good yeasts but very different.

https://beer.suregork.com/wp-content/uploads/2019/10/Brewing_yeast_tree_Oct_2019.pdf

I always get the dry winey notes from 2565, not WLP029.

 

[hottpeper13]

I always get the dry winey notes from 2565,

I start my fermentations at 55* then raise to 60* after krausen slows, then to 64* to finish, around 3 weeks total. Never get any wine or grape.
I do use US pils malts, they say some of the grape comes from continental pils malt.

 

[duelerx]

I start my fermentations at 55* then raise to 60* after krausen slows, then to 64* to finish, around 3 weeks total. Never get any wine or grape.
I do use US pils malts, they say some of the grape comes from continental pils malt.

Yeah subtle esters are similar to wine, it's been a while since I used this yeast, but I'm not sure if it has similar tasting notes nowadays.

 

[hottpeper13]

I do overbuild starters and am using yeast from a pouch I got in 2017. No change in flavor or fermentation characteristics.

 

[JohnDBrewer]

Just kegged a split batch, kolsch II and wlp029, carb'ing as I type. I thought the k-II was some lallemand koln I'd saved, but checking my notes on that saved batch it was k-II. I was pretty bummed, but my notes indicate that k-II batch was one of my best beers, so I got that going for me.

I'll report back

Just took both batches to the local home brew meeting. Hands down the Kolsch II was not only the better beer in terms of drinkablity, but also the best to style kolsch. The wlp029 was precieved as minerally, more helles like, not as crisp, but still quite drinkable. The gallon of Omega K-II blew first. I agreed with everyone assessments and had actually already choosen the k-II version for entry into a local contest the week before.

 

[Halfakneecap]

All you have to do is look at the ferm temps to see if their close or not. My best kolsch (house beer) is with 2565, pitch at 55-59, set chamber to 59 for 3 days(1.044) bump to 62 until krausen falls slightly, then to 68* to finish. Keg at 3 weeks with finings and lager for a min of 4 weeks.
I can't take 029 below 64 or I get a clove off flavor.

Interesting. I use 029 a lot for clean hoppy ales and always ferment it cool ( 15c ). I find it super clean. I dont think of it as a kolsch yeast, i prefer 2565 for that definately.

 

[JohnDBrewer]

Yeah 2565 was always my go to Kolsch yeast, but the local stores only carry WLP, Omega and some dry yeast.

Also, the wlp029 batch was precieved as hoppier, so for a hoppy ale....

 

[MicroMickey]

From what I gather from just a little research, W2575 and WLP003 are Weihenstephan 165. The W2565 is a slightly mutated version of the Weihenstephan 165 sourced from Päffgen in Köln.

The WLP029 is from PJ Früh in Köln.

 

[Halfakneecap]

Out of interest, if you were going to make a kolsch with 029, would you ferment it warmer? I ferment it cool as im using it for clean ales. Ive never fermented it warmer than 15c. Im out at the moment but i'll definately end up buying more, so i might try it warmer in a kolsch

 

[dmtaylor]

Out of interest, if you were going to make a kolsch with 029, would you ferment it warmer? I ferment it cool as im using it for clean ales. Ive never fermented it warmer than 15c. Im out at the moment but i'll definately end up buying more, so i might try it warmer in a kolsch

Anywhere from 15 to 19 C should be fine for WLP029. I wouldn't go any colder than 15 C, and 16-17 C would be better if you can do it.