Yeast sub question K97 for WLP029
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Hell no. K-97 is trash -- by that I mean, permanently hazy, tart, and brothy. And slow! Use something else -- anything else.
For an altbier I would instead reach for something like S-189 (yes, a lager yeast that ferments clean warm) or even S-04 (yes, an ale yeast that ferments well cool or warm, either way).
For an altbier I would instead reach for something like S-189 (yes, a lager yeast that ferments clean warm) or even S-04 (yes, an ale yeast that ferments well cool or warm, either way).
OP
OP
farmskis
Well-Known Member
Well it is good to hear s04 because that was an option I had looked at as well.
How low do you think I could go with it?
What would your favorite White Labs yeast be for an Alt? Liquid, dry don’t matter
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Make 3 batches. Pitch K97 in all 3. Store cold for 3+ months. Chances are, one batch will be really good, the other two will be pretty bad, and you’ll have no idea what the difference was.
For dry yeast, I second the “lager yeast warm” suggestion. I’ve been using W34/70 warm for the hybrid beers that I previously would have used Kolsch yeast (specifically, the now-not-available Lallemand Koln.) Not an actual Kolsch or altbier yet, though.
Nottingham cold (~60 F) might work for you, too. I’ve made some nice beers that way.
But if you’re willing to buy liquid, use a Kolsch yeast and call it good.
For dry yeast, I second the “lager yeast warm” suggestion. I’ve been using W34/70 warm for the hybrid beers that I previously would have used Kolsch yeast (specifically, the now-not-available Lallemand Koln.) Not an actual Kolsch or altbier yet, though.
Nottingham cold (~60 F) might work for you, too. I’ve made some nice beers that way.
But if you’re willing to buy liquid, use a Kolsch yeast and call it good.
You're asking about dry yeast and White Labs. I'm going to do the classic forum thing and respond with a suggestion that's neither...
I always use WY1007. My Alt always turns out just how I remember it from a trip to Dusseldorf. 1007 Was the first yeast I tried for my Alt, and it came out great so I haven't tried others.
I always use WY1007. My Alt always turns out just how I remember it from a trip to Dusseldorf. 1007 Was the first yeast I tried for my Alt, and it came out great so I haven't tried others.
S-04 is better fermented warm than cold in my experience. You could try it as low as about 60 F if you want but it is clean even at room temp.
If you prefer to use White Labs yeasts, I would consider either WLP051 California "Ale" which is actually a lager yeast traditionally used for ales, or use an actual lager yeast but ferment in the mid-60s, anything like WLP810, WLP830, WLP833 are all good even when fermented warm-ish. Also a possibility is WLP800 which is a "lager" yeast traditionally used for lagers but which is actually an ale yeast. Lots of ideas for you to toss around and give a try.
This is perhaps the best answer. Whenever I make altbier, I will absolutely be reaching for 1007.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
I currently have a Kölsch in the fermenter working under K97. It was an old kit recipe I had made twice, years ago. The first kit turned out great, so I ordered a second one. The second batch turned out to be the only batch that I have ever dumped. I had always assumed that it was something I had done, (or not done sanitation-wise) that had killed that batch.
After reading the comments above, I am left wondering if it were the yeast; K97. Hopefully the batch I have now will turn out. It took a couple days to get going, but then finished up quickly. In fact, if I am to believe my Tilt, (which I really don’t), it went all the way down to 1.004 FG.
I plan to give it another week to clean up, and then I will keg it.
Keeping my fingers crossed!
After reading the comments above, I am left wondering if it were the yeast; K97. Hopefully the batch I have now will turn out. It took a couple days to get going, but then finished up quickly. In fact, if I am to believe my Tilt, (which I really don’t), it went all the way down to 1.004 FG.
I plan to give it another week to clean up, and then I will keg it.
Keeping my fingers crossed!
K-97 may have been trash at some point, but I would challenge you to re-brew with the current product and tell me it's trash. I got nothing like what you are describing, in fact, this was the best Kolsch I have made. In scored an average of 41 in the one competition I put it in.
https://share.brewfather.app/SOAGxOMnxd98A0
My impression of the yeast character: Mostly pear, fairly subtle. No sulfur, clean as a whistle. I might ferment just a touch higher the next time. Otherwise honestly I'd rebrew it again as-is and just skip the Vienna.
I traded with a friend of mine who made one with WLP029 and I preferred the yeast character on that slightly, a bit more apple, but I'm not going to switch next go-around given my yeast cost 1/4 as much and the keg emptied very quickly.
What temperature did you ferment at? I did mine at 63.5°, but haven’t kegged it yet.
Halfakneecap
Well-Known Member
I get zero fruit from 029. So little, i use it as my house "clean ale" yeast. I've brewed with it a lot, mostly at 15c. I like 2565 for koelsch.
What temp do you ferment it at ?
Please refer to the batch record I shared in my post, which shows the readings throughout the entire fermentation. Let me know if the link does not work.
I've brewed a few Kolsch with K-97, and never had a bad batch. It may not have been as close as 2565, but I ended up with enjoyable beers each time. The yeast did give a slight tang, but not enough to distract from it.
I do think Koln is a better dry yeast, but that has been discontinued. K-97 gets me close enough. I rarely brew with liquid yeast anymore, since I no longer have a LHBS close by.
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