[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.

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.

Thanks. I was very excited when they released this strain and was hoping to use it often. I have been using it for hybrid styles so haven't really evaluated it in the proper context.

Derail done...sorry

[Philbrew]

Derail done...sorry

No worry, I sorta started the derail when I mentioned the tartness in a kolsch with k-79.  The derail confirmed that maybe it was the yeast and not a problem in my process.

OK, back to topic:  Dry Yeast -> Irish Red Ale?

[M-O-O-N That spells beer!]

I've had success with US-05 and Nottingham

[Philbrew]

I've had success with US-05 and Nottingham

Both US-05 and Notty are pretty clean yeasts, no?  Do I want clean in an Irish Red or do I want a little more ester complexity?  Or do I get complexity (spicy, fruity or ?) from the malts?

[Iliff Ave]

I've had success with US-05 and Nottingham

Both US-05 and Notty are pretty clean yeasts, no?  Do I want clean in an Irish Red or do I want a little more ester complexity?  Or do I get complexity (spicy, fruity or ?) from the malts?

You don't want esters. From what I can tell from the style guidelines you want a clean yeast and complexity should come from the malt and hops.

[erockrph]

I've never brewed an Irish Red, but BRY-97 seems like a perfect fit for this style. It has a similar flavor to US05, but tends to favor malt over hops and finishes a couple of points higher.

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[PORTERHAUS]

I have used both US-05 and S-04 in an Irish Red. Cant say which one I liked better but both worked well for what I had in mind. I could also see Nottingham and Bry-97 working just fine as well. The choice might come down to fermentation temp, recipe, etc. Each yeast will have slightly different characteristics but all are clean, fairly nuetral strains.

As far as the K-97 I have used it only 3 times and was happy with the results. There was a signature character with the yeast but I couldnt quite put my finger on it. I do not remember thinking it was tart or sour in particular. Maybe some sulfur but nothing offensive. I have used it between 58-64 mostly being around 62*. I wonder if its a pitch rate thing?

[Frankenbrew]

According to the BJCP, you can use lager yeast in an Irish red. Killians and Murphy's Irish reds use lager yeast, so I was thinking: why not use 34/70?

[bjanat]

34/70 might be too dry, California lager works well http://growlermag.com/homebrew-recipe/


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[Frankenbrew]

34/70 might be too dry, California lager works well http://growlermag.com/homebrew-recipe/


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Yes! Safelager S-23 would be the dry equivalent of California/San Francisco lager yeast. That would work.

[erockrph]

34/70 might be too dry, California lager works well http://growlermag.com/homebrew-recipe/


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Yes! Safelager S-23 would be the dry equivalent of California/San Francisco lager yeast. That would work.

Really? I can't believe I never heard that before. I foresee a steam beer in my near future...

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[Frankenbrew]

Go for it! I've used S-23 for a California Common, and it came out excellent. Did a side-by-side with Anchor Steam and couldn't tell the difference.

[Iliff Ave]

Go for it! I've used S-23 for a California Common, and it came out excellent. Did a side-by-side with Anchor Steam and couldn't tell the difference.

My buddy uses s23 for his common too and it is really good as well.

[Philbrew]

I've had success with US-05 and Nottingham

OK, Nottingham it is then.  I've not used Notty before and this would be a good chance to try it.  Read that it flocs really well.

I've moved this brew up in the queue and hope to brew it this Saturday.  Ruby O'Ale should be ready to drink by St. Patty's Day.

Lots of really good input on this.  Thanks all and cheers.

[M-O-O-N That spells beer!]

I've had success with US-05 and Nottingham

Ruby O'Ale should be ready to drink by St. Patty's Day.

Lots of really good input on this.  Thanks all and cheers.

I believe that you have made a good decision. Really liking the name "Ruby O'Ale", let us know how everything turned out! 

Cheers!