+1
The only thing I would pitch k-97 into is a lake
I agree. Horrible yeast especially for being newer…
Thanks guys, this reminds me, I really need to separate K-97 away from 1007 in my little yeast table. I’ll go do that now. Even if they are somewhat related, 1007 is somehow great whereas K-97 is somehow very much NOT great.
For what it is worth, I took the safe route and pitched BRY-97. I cannot afford another dumper when brewing only 3 gallons at a time.
This is interesting to me. I used K-97 once and had a rough sulfur experience with it that never really cleared. I assumed that I simply mishandled it because by all accounts this was a very popular yeast with many reporting good luck with it. Well, I still could have mangled the fermentation (likely), but apparently not all are enjoying the fermentation properties of K-97.
I found it very bland, the beer wasnt even worth drinking through. Atleast for my tastes. I think somebody once said life is too short to drink bad beer
I was very excited when that yeast came out thinking it would be a good dry yeast for kolsch. No go. I used it a few times and not sure what it would be good for.
Tried and true.
i am actually considering using k-97 again this brewseason. i tried it for the first time last year and i found it was pretty good at accentuating hop flavour. i basically made a pale ale out of it, but fermented it pretty cool, high 50s. my plan is to do that again but raise the temp to mid 60s so it finishes off well.
i found it was low on esters but again, accentuated hops and made them quite flavourful. it definitely takes a lot of effort to drop clear though.
thats one of the reasons i cant stand the “labeling” fermentis does. i imagine this beer as an actual NEIPA potential yeast, but its been labeled “kolsch/alt/german ale/lager substitute” etc. its just an organism
Kind of off topic, I found that most yeasts that are marketed as “Altbier” strains fall short. Its one of my favorite styles and believe it or mor WLP 002 has been kind to mine. That may be “out of style” but I found it worked best for my grainbill
i know what you mean, im contemplating WLP036 in the future.
what kind of attentuation range do you get for WLP002?
I would have to look at my notes but iirc it was fairly balanced with my perle hops and malt sweetness, I keep my alt biers at about 4.5 percent