SAFALE K-97 vs S-04. Split batch

[Traz1986]

Has anyone used SAFALE K-97? After a week, the S-04 is very clear, and the K-97 looks is very cloudy. Think it will clear up? Both started with the same wort, fermented side by side at 64 degrees.



Blonde Ale. Going to check the gravity of both

View attachment ImageUploadedByHome Brew1463476802.388049.jpg

 

[ChelisHubby]

Neither of those yeast would be a great choice for a blonde beer. S-o4 is a english flavor and K97 is a German ale. I guess it will help you to learn what the flavor differences are between those 2 yeast. S- 04 is a beast and it has probably already finished its work. give the K 97 a week more it should clear up.

 

[Traz1986]

Thanks for your experiences. I have done this recipe with s-05 and it turned out good, I was looking to find a faster yeast and experiment so I picked these two to try. If I can identify the flavor of each going forward and it is drinkable, I'll call batch 4 a success.

Thanks again, Jim

Neither of those yeast would be a great choice for a blonde beer. S-o4 is a english flavor and K97 is a German ale. I guess it will help you to learn what the flavor differences are between those 2 yeast. S- 04 is a beast and it has probably already finished its work. give the K 97 a week more it should clear up.

 

[bucketnative]

I found K-97 to leave a rather tart taste (at 62F room temperature) when I used it in a witbier recipe. I didn't find it to be a particularly fast fermenter at that temperature. I'd be interested in see what you learn.

 

[kh54s10]

Neither of those yeast would be a great choice for a blonde beer. S-o4 is a english flavor and K97 is a German ale. I guess it will help you to learn what the flavor differences are between those 2 yeast. S- 04 is a beast and it has probably already finished its work. give the K 97 a week more it should clear up.

I disagree.

Almost any yeast is suitable for almost any brew. It will make beer. It will most likely make good beer. That beer might not be to style but could easily be something great!

I make American style beers and ferment with British type yeasts often, also the other way around. etc. It doesn't matter.

 

[Jimbodaman]

If your looking for something fast and good, san diego super yeast is a beast among the yeasts.wlp 090 try it out

 

[Traz1986]

I disagree.



Almost any yeast is suitable for almost any brew. It will make beer. It will most likely make good beer. That beer might not be to style but could easily be something great!



I make American style beers and ferment with British type yeasts often, also the other way around. etc. It doesn't matter.

Thanks. I'm happy if it's only a learning experience. It was very interesting to me to see the 04 circulating in huge chunks like a volcano. I didn't think there was any way that was going to clear, an it is perfectly clear. The 97 had a more under control fermentation and it looks almost like orange juice. I can't imagine they won't be drinkable, I'm not that picky. lol

 

[Traz1986]

I found K-97 to leave a rather tart taste (at 62F room temperature) when I used it in a witbier recipe. I didn't find it to be a particularly fast fermenter at that temperature. I'd be interested in see what you learn.

Interesting. I'll report back when they are both bottled and ready for comparison.

 

[MaryB]

I have watched S-05 circulate like that in small 1 gallon test batches. Amazing it has that much activity!

 

[lasultana]

I've been using the K-97 for a while now. Preferably in German Alt and Blonde Ales. In my opinion it's the perfect yeast for either style.
As far as haziness goes I let my batches sit in primary/secondary for about 3 weeks before bottling them and after a week at room temperature (bottle fermentation) it's already super super clear. In fact I haven't had another yeast that clears up the beer as good as K97.

 

[JONNYROTTEN]

I used 04 for the first time recently on a "Smiddicks" clone.It was a 10 gallon split batch.The fist 5 gallon I kegged around day 10.It had a fruity twang to it.The second sat on the yeast cake for a full month.The second batch lost the fruity twang.I actually preferred the twang on the first batch.I thought it gave the beer some character.MANY here don't seem to like 04 for that fruity twang flavor. So just to add to experiment the longer you let the beer sit on the yeast the flavor could change....I also like to say twang alot

 

[eulipion2]

I've been using the K-97 for a while now. Preferably in German Alt and Blonde Ales. In my opinion it's the perfect yeast for either style.
As far as haziness goes I let my batches sit in primary/secondary for about 3 weeks before bottling them and after a week at room temperature (bottle fermentation) it's already super super clear. In fact I haven't had another yeast that clears up the beer as good as K97.

Wow! I've had the exact opposite experience. I've used K97 in an alt and a grodziskie, and the alt, which I lagered in the keg after three weeks in primary, took over two months to drop clear. The grodziskie (bottle conditioned) is still a slightly hazy, but did clear faster than the altbier.

I also find the sediment from the K97 to be a little loose and sandy, so it ends up in the poured beer.

To the OP: my usual "fast" yeast is US-05, and I also really like Mangrove Jack's M44 US West Coast.

 

[lasultana]

Yeah. I've also heard and read about what you're telling me. I honestly don't know how there can be such a discrepancy between experiences. I've always had the same (awesome) experiences with the K-97. Nice aroma and no haze.

I use Irish Moss at 15 mins and ferment my K-97 beers at 64-68F for about 3 weeks and - as I said - the yeast drops out very well and I get super clear beer.
But yeah, you're right, the sediment is not as solid as the M44's (fav US-Style yeast) or Danstar Nottingham's. If I want my beer to stay super clear I just don't empty the complete bottle when pouring it into the glass.

@OP If I were you I'd start racking your beer in 2 weeks if you want clear beer.