Author Topic: K-97  (Read 913 times)

Offline dmtaylor

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Re: K-97
« Reply #15 on: September 29, 2020, 08:03:39 PM »
im doing k-97 in about a month or two. what do you think are appropriate styles to go with it?

it sounds more like a kind of alternative ale profile, ~highly attenuating ale, somewhere between english and belgian?

K-97 would work really well in an American hefeweizen.  And... that's about it IMO.  Or well I guess maybe you could play with it in a NEIPA, but just be aware of the tartness and breadiness.
Dave

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Offline hopfenundmalz

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Re: K-97
« Reply #16 on: September 29, 2020, 08:14:09 PM »
S-189 surprised me in a Rauchbier. That was a split batch, 34/70 was good, might like S-189 better.

In a pilsner it is 34/70 (or Diamond) for me, S-189 is not dry enough.
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Offline fredthecat

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Re: K-97
« Reply #17 on: September 29, 2020, 08:20:47 PM »
appreciated, everyone. ill let you know once i brew it.


S-189 surprised me in a Rauchbier. That was a split batch, 34/70 was good, might like S-189 better.

In a pilsner it is 34/70 (or Diamond) for me, S-189 is not dry enough.

nice reference. i can get diamond lager too, but didnt consider it. is it a true lager?

Offline dmtaylor

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Re: K-97
« Reply #18 on: September 29, 2020, 08:25:00 PM »
nice reference. i can get diamond lager too, but didnt consider it. is it a true lager?

As far as I can tell, yes, Diamond should be a true lager yeast.  Possibly the same as W-34/70, not sure yet.  One of these years I'll try Diamond, for whatever reason I too have ignored it until recently.
Dave

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Offline ynotbrusum

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Re: K-97
« Reply #19 on: September 29, 2020, 08:45:35 PM »
I've never tried K-97.  Just picked up some Diamond yeast to try in a German Pilsner.  I like S-189, but I know some folks don't think it has enough "snap" for the dry side lagers (I find it is nicely rounded and with the right water profile and hop combinations, it is plenty snappy for me).  34/70 has had some subtle lemon notes occasionally, but that could have been a genetic drift issue back when I was serially re-pitching into the teens.

Cheers!
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Offline denny

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Re: K-97
« Reply #20 on: September 29, 2020, 09:07:32 PM »
S-189 surprised me in a Rauchbier. That was a split batch, 34/70 was good, might like S-189 better.

In a pilsner it is 34/70 (or Diamond) for me, S-189 is not dry enough.

Agreed
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Offline denny

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Re: K-97
« Reply #21 on: September 29, 2020, 09:08:43 PM »
appreciated, everyone. ill let you know once i brew it.


S-189 surprised me in a Rauchbier. That was a split batch, 34/70 was good, might like S-189 better.

In a pilsner it is 34/70 (or Diamond) for me, S-189 is not dry enough.

nice reference. i can get diamond lager too, but didnt consider it. is it a true lager?

99% sure it's the same heritage as 34/70.
Life begins at 60.....1.060, that is!

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"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Online tommymorris

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Re: K-97
« Reply #22 on: September 30, 2020, 02:17:05 AM »
Speaking heritage. Supposedly the origin of Wyeast 1010 is from Widmer vis Zum Uerige. Supposedly, K-97 and Wyeast 1007 are related and 1007 is from Zum Uerige.

Maybe that explains why K-97 tastes similar to Wy1010 (to me).

Offline hopfenundmalz

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Re: K-97
« Reply #23 on: September 30, 2020, 05:19:15 PM »
They are closely related, but not the same.

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Offline fredthecat

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Re: K-97
« Reply #24 on: September 30, 2020, 06:18:12 PM »
They are closely related, but not the same.

http://beer.suregork.com/

man i love that tree

Offline TXFlyGuy

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Re: K-97
« Reply #25 on: October 07, 2020, 04:23:56 PM »
Would K-97 work for a Kolsch? If not, what dry yeast wold you suggest?

Online tommymorris

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Re: K-97
« Reply #26 on: October 07, 2020, 04:28:41 PM »
Would K-97 work for a Kolsch? If not, what dry yeast wold you suggest?
Lallemand Kolsch yeast is pretty good.

Offline dmtaylor

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Re: K-97
« Reply #27 on: October 07, 2020, 04:40:40 PM »
Would K-97 work for a Kolsch? If not, what dry yeast wold you suggest?

No, not great in my experience.

It sounds crazy, but I really really like Lallemand London ESB Ale.  Fermented cool, it turned out very clean for me.  Its drawback might be its attenuation, which in my experience was about 71% but others have reported it in the upper 60s.  So if you want to try it, consider mashing for a very long time, like overnight, to keep the enzymes working for a good long time, in the hopes that this will keep the beer dry like a Kolsch should be.

Dang....... now I really want to try this!  I'm making a schwarbier this week, I'll split the batch and give it a shot!  I'm pretty sure I still have some London left, will have to check.  If I do try it, I'll try to remember to report back with results, or send me a reminder.

Cheers!
Dave

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Offline denny

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Re: K-97
« Reply #28 on: October 07, 2020, 05:10:40 PM »
Would K-97 work for a Kolsch? If not, what dry yeast wold you suggest?

Not IMO.  AFAIAC, WY2565 is the ultimate kolsch yeast.
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Offline TXFlyGuy

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Re: K-97
« Reply #29 on: October 07, 2020, 11:21:23 PM »
Would K-97 work for a Kolsch? If not, what dry yeast wold you suggest?

Not IMO.  AFAIAC, WY2565 is the ultimate kolsch yeast.

Just pitched a 4th gen 2565 (4 months old).....after 36 hours, nothing. Looking for a dry yeast for emergency back up.