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General Category => Yeast and Fermentation => Topic started by: dee on November 04, 2010, 10:02:21 am

Title: School me up on K-97. Homebrew store gave me two packs.
Post by: dee on November 04, 2010, 10:02:21 am
I've read it is an ale yeast of European origin and that it is slow in the first generation.  What temp range and attenuation should I expect?  I'm thinking of making an alt or a mock-dunkel with it.  Any experts out there with some ideas? 
Title: Re: School me up on K-97. Homebrew store gave me two packs.
Post by: EHall on November 04, 2010, 10:45:34 am
http://www.fermentis.com/fo/60-Beer/60-21_product_rangeCB.asp

see towards bottom of page.
Title: Re: School me up on K-97. Homebrew store gave me two packs.
Post by: denny on November 04, 2010, 10:46:32 am
I've used it a couple times for alt.  Pretty good, but I wouldn't go out of my way to get it.
Title: Re: School me up on K-97. Homebrew store gave me two packs.
Post by: Malticulous on November 05, 2010, 11:14:36 pm
I've used it in Alts, American pales and American Ambers. Fermented cold--high fifties low sixties, very clean and crisp. More so than US-05. It is slower and does not clear. You have to cold condition it out. It's a good yeast for an American wheat that you want to serve cloudy.