Author Topic: yeast choices for APA  (Read 900 times)

Offline gman23

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yeast choices for APA
« on: October 09, 2015, 08:25:02 PM »
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...
« Last Edit: October 09, 2015, 08:27:52 PM by goschman »
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline Wort-H.O.G.

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Re: yeast choices for APA
« Reply #1 on: October 09, 2015, 08:28:46 PM »
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!
Ken- Chagrin Falls, OH
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https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

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Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
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O'Fest

Offline gman23

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Re: yeast choices for APA
« Reply #2 on: October 09, 2015, 08:31:22 PM »
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.
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline gman23

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Re: yeast choices for APA
« Reply #3 on: October 09, 2015, 08:37:31 PM »
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."
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline Wort-H.O.G.

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Re: yeast choices for APA
« Reply #4 on: October 09, 2015, 08:39:27 PM »
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
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline gman23

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Re: yeast choices for APA
« Reply #5 on: October 09, 2015, 08:40:37 PM »
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'... :-\
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline Wort-H.O.G.

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Re: yeast choices for APA
« Reply #6 on: October 09, 2015, 08:42:23 PM »
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
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline gman23

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Re: yeast choices for APA
« Reply #7 on: October 09, 2015, 08:49:36 PM »
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.
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier