[Iliff Ave]

Obviously this is a very general topic with no right answer. You could use a wide variety of yeasts for this style.

I am wondering how noticeable of a difference there would be when using K97 instead of US05 for an APA. I have no experience with with K97 so don't want to waste it on a hoppy beer. I am assuming it might be a better idea to save the K97 for something more appropriate. Any thoughts?

Fermentis' descriptions could not be much worse...

[Wort-H.O.G.]

i think you're good to go with k-97 if you want to. high floc and attenuation. keeps with your german themed beer also!

[Iliff Ave]

i think you're good to go with k-97 if you want to. high floc and attenuation. keeps with your german themed beer also!

Good point! Brewing that guy in a few days and this is the last decision to make. I don't use much variety as far as yeast is concerned so it is always exciting to try something for the first time.

[Iliff Ave]

i think you're good to go with k-97 if you want to. high floc and attenuation. keeps with your german themed beer also!

Funny that Fermentis states it's low attenuation. I assumed that was wrong along with it be suitable for Belgian wheat beers...

"German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers. Its lower attenuation profile gives beers with a good length on the palate."

[Wort-H.O.G.]

i think you're good to go with k-97 if you want to. high floc and attenuation. keeps with your german themed beer also!

Funny that Fermentis states it's low attenuation. I assumed that was wrong along with it be suitable for Belgian wheat beers...

"German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers. Its lower attenuation profile gives beers with a good length on the palate."

81% attenuation

[Iliff Ave]

i think you're good to go with k-97 if you want to. high floc and attenuation. keeps with your german themed beer also!

Funny that Fermentis states it's low attenuation. I assumed that was wrong along with it be suitable for Belgian wheat beers...

"German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers. Its lower attenuation profile gives beers with a good length on the palate."

81% attenuation

Yeah I would consider that high not 'lower'...

[Wort-H.O.G.]

i think you're good to go with k-97 if you want to. high floc and attenuation. keeps with your german themed beer also!

Funny that Fermentis states it's low attenuation. I assumed that was wrong along with it be suitable for Belgian wheat beers...

"German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers. Its lower attenuation profile gives beers with a good length on the palate."

81% attenuation

Yeah I would consider that high not 'lower'...

think ranges are med-high floc, 75-79%. but you wont have any issues getting the job done with moderate OG pale ale

[Iliff Ave]

i think you're good to go with k-97 if you want to. high floc and attenuation. keeps with your german themed beer also!

Funny that Fermentis states it's low attenuation. I assumed that was wrong along with it be suitable for Belgian wheat beers...

"German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers. Its lower attenuation profile gives beers with a good length on the palate."

81% attenuation

Yeah I would consider that high not 'lower'...

think ranges are med-high floc, 75-79%. but you wont have any issues getting the job done with moderate OG pale ale

Perfect. I normally get about 80% for US05. I kind of assume attenuation would be similar.