Which dry yeast should I use?

[paanderson86]

I just brewed an Oktoberfest/Märzen that I created as an ale, not a lager. I used Safale K-97, as it was described as a German ale yeast. It then is described as good to use for wheat beers. I'm a little confused here... should I not have used this yeast for my brew? Also, I don't have equipment for liquid yeast so I prefer to only use dry yeast packets.

 

[porterpounder]

K-97 is a fairly neutral German Ale yeast. It's about as German as a yeast can get without being lager or a high-ester producing wheat strain. You picked the right one. Ferment is as cool as you can.

 

[Double_D]

I thought this was an interesting read. Might give you another option.

http://brulosophy.com/2016/02/08/fe...ager-yeast-saflager-3470-exbeeriment-results/

He's using saflager 34/70 at 66 and 70, there's a few articles.

 

[paanderson86]

K-97 is a fairly neutral German Ale yeast. It's about as German as a yeast can get without being lager or a high-ester producing wheat strain. You picked the right one. Ferment is as cool as you can.

Should I put it in the garage where it'll be around 45 F? It is already pretty much done actively fermenting, as far as the air lock shows. Currently it is 68 F in my basement.

 

[rwing7486]

my favorite yeasts for Oktoberfest's are either WLP833 or WY2308. But if you are going for a dry yeast I would definitely go for W 34/70 and add 5% or so of melanoidin malt to your grain bill.

 

[paanderson86]

I thought this was an interesting read. Might give you another option.

http://brulosophy.com/2016/02/08/fe...ager-yeast-saflager-3470-exbeeriment-results/

He's using saflager 34/70 at 66 and 70, there's a few articles.

That was really interesting and kind of hard to get myself to believe!

 

[Double_D]

Yeah, same here..but I've started to trust his experiments. At least as a counterpoint to dogma, he presents interesting information for consideration.

 

[paanderson86]

In regard to his xBmt, do you think I would have been better off going with the lager yeast then, fermenting at 68 F?

 

[RM-MN]

Should I put it in the garage where it'll be around 45 F? It is already pretty much done actively fermenting, as far as the air lock shows. Currently it is 68 F in my basement.

Take a hydrometer sample to see how it is progressing, then taste the sample for diacetyl. If it has diacetyl, warm it for a few days until the yeast clean that up before moving it to the garage for lagering. JMHO

 

[hottpeper13]

Not a good idea to lower the temp at the end of fermentation. 68* is kinda high for a german ale so I would let it ride there for a couple days to clean anything up.

 

[Double_D]

In regard to his xBmt, do you think I would have been better off going with the lager yeast then, fermenting at 68 F?

I think its worth a shot if you don't have temp control, next time. Like everyone else has said, this time you're basically done.