Thinking about doing a 10 gallon batch of wheat beer (50% pils, 50% wheat malt). I plan to ferment one carboy with WLP300 for a more classic German Wheat flavor profile, the other with Safale K-97 dry yeast, which I happen to have on hand. The second carboy will later get racked on top of 3lbs of cherry puree for a secondary fermentation.
Any thoughts on that dry yeast? I've never used this one. I don't want any banana/clove clashing with the cherry. Can I ferment both at the same temperature, say 62F?