[Philbrew]

I want to try to brew an Irish Red Ale in a month or two.  I like dry yeasts since the LHBS is a 220 mile round trip.  Any thoughts and recommendations are greatly appreciated.

[Iliff Ave]

I have heard that US-05 works fine for an Irish Red. I think you want something clean with little to no ester production.

[Bob357]

US-05, or Nottingham

[brewinhard]

US-O5 can give acceptable results (I would ferment cool - 60F).

I have also wanted to try the new Lallemand ESB yeast for one and would ferment that in the cooler range too.

[Philbrew]

US-O5 can give acceptable results (I would ferment cool - 60F).

I have also wanted to try the new Lallemand ESB yeast for one and would ferment that in the cooler range too.

I have both of those on hand.  Also s-04 and MJ Burton Union M-79.

[Pricelessbrewing]

I like dry yeasts since the LHBS is a 220 mile round trip.

Mother of god.

[Frankenbrew]

I've never tried it, but I bet that k-97 at fairly low temps would work

[Philbrew]

I like dry yeasts since the LHBS is a 220 mile round trip.

Mother of god.

Well, this is the West...bad and good.  Looong way to the LHBS but my neighbor can't see me pee in the bushes.   

[Philbrew]

I've never tried it, but I bet that k-97 at fairly low temps would work

I have packet of k-97 on hand too.  But I'm hesitant to use it (again).  Four months ago I tried it on a kolsch.  Bad idea!  Turned out kinda sour or slightly vinegary.  Could have been a slight infection maybe?  Dunno, but I'm a little gun-shy on that yeast.

[tommymorris]

I've never tried it, but I bet that k-97 at fairly low temps would work

I have packet of k-97 on hand too.  But I'm hesitant to use it (again).  Four months ago I tried it on a kolsch.  Bad idea!  Turned out kinda sour or slightly vinegary.  Could have been a slight infection maybe?  Dunno, but I'm a little gun-shy on that yeast.

I don't think that's an infection. When I tried K97 on a light beer I got tart flavors.  Off topic, but, I think K97 will work well for an American Wheat. Supposedly American Wheat yeast (WY1010) is a mutation from this Alt yeast. I think they have similar flavor but one flocs better than the other. 

[Iliff Ave]

I've never tried it, but I bet that k-97 at fairly low temps would work

I have packet of k-97 on hand too.  But I'm hesitant to use it (again).  Four months ago I tried it on a kolsch.  Bad idea!  Turned out kinda sour or slightly vinegary.  Could have been a slight infection maybe?  Dunno, but I'm a little gun-shy on that yeast.

I don't think that's an infection. When I tried K97 on a light beer I got tart flavors.  Off topic, but, I think K97 will work well for an American Wheat. Supposedly American Wheat yeast (WY1010) is a mutation from this Alt yeast. I think they have similar flavor but one flocs better than the other.

Sorry to go off topic here. I am glad you have pointed out some tart character from K97. Normally I have used it in beer styles where it works well but I did a couple German inspired brown ales that had a strange tartness as you noted. It did seem to fade with time but was pretty discouraging with relatively young beers.

I did use it in a wheat beer and it worked great.

[stpug]

My experience with K-97 has also led me to steer clear of it.  I've used several "kolsch" (or german ale) yeasts over the years and this one is not for me.  I don't get the "tart" very much, but perhaps it's overshadowed by the sulfur production of the strain (regular old high oxygen batches).  The aroma I get reminds me of low tide or a brackish wetland smell.  No bueno.

Edit: I also wouldn't pick US05 for an Irish red ale due to it's powdery nature; you gotta have really clear beer for the red color to be striking.  Wyeast 1056, on the other hand, flocks and sediments really well, so I might choose it if I didn't have access to much else.

[Frankenbrew]

My experience with K-97 has also led me to steer clear of it.  I've used several "kolsch" (or german ale) yeasts over the years and this one is not for me.  I don't get the "tart" very much, but perhaps it's overshadowed by the sulfur production of the strain (regular old high oxygen batches).  The aroma I get reminds me of low tide or a brackish wetland smell.  No bueno.

Edit: I also wouldn't pick US05 for an Irish red ale due to it's powdery nature; you gotta have really clear beer for the red color to be striking.  Wyeast 1056, on the other hand, flocks and sediments really well, so I might choose it if I didn't have access to much else.

Yes, I agree! I don't get tart either, but I do get a bit of sulfur from it.

[Iliff Ave]

What temps are you guys fermenting K97 at? I have noticed the tartness but not the sulfur in any way. I am normally 60-62F.

To the OP, I could see not using 05 if you have a hard time getting it to clear. I don't have much of an issue that others report though it usually takes a couple of weeks in the keg.

[stpug]

What temps are you guys fermenting K97 at? I have noticed the tartness but not the sulfur in any way. I am normally 60-62F.

One batch (alt) was at 60F, and one batch (kolsch) was at 66F - both have significant sulfur but the alt/60F is less.  My buddy has also put about 7 beers through his taps using K97 and they all have the same sulfur-aspect in common - some to higher/lesser degrees than others.  One thing is for sure, once I picked up on the sulfur aspect of this strain it's very hard to ignore.