[Steve Ruch]

 3.25 gallon batch
O G: 1.042
F G: don't know yet
3 lbs Bavarian wheat dme
.75 oz willammette hops at 6%
1 pack K-97

[Steve Ruch]

Had a weird fermentation. Pitched yeast at 4:30 pm and 66f and  saw a very small hint of foam at 8 pm. The next morning at 7 I saw about 1/8 inch of foam and no airlock activity. At noon the airlock was burping faster than once a second and the foam was over 1 inch thick. At 8 pm the foam had fallen and no more airlock activity.

[ttash]

Have you taken another gravity reading? It would be interesting to see how far it went in 24 hours. That's a lot of yeast for 3.25 gallons of sub 1.050 ale, but it would still be astonishing if it completely fermented out in 24 hours.

[ynotbrusum]

Was there a large fluctuation in temperature that might account for the fall?  That was a quick turn, for sure.  I brewed an Octoberfest Sunday and it pretty much finished by this morning (Thursday).  Temperature went up to 58F at high krausen and is now back to ambient (in a fridge) 52F.  I pitched a slurry from a prior batch of Vienna after racking that beer (one week from brewing).  I have no experience with K-97, however.  Sounds like a beast.

[Steve Ruch]

Have you taken another gravity reading? It would be interesting to see how far it went in 24 hours. That's a lot of yeast for 3.25 gallons of sub 1.050 ale, but it would still be astonishing if it completely fermented out in 24 hours.

Not yet, I'm going to leave it alone for a week or so before taking a reading.

[Steve Ruch]

Was there a large fluctuation in temperature that might account for the fall?  That was a quick turn, for sure.  I brewed an Octoberfest Sunday and it pretty much finished by this morning (Thursday).  Temperature went up to 58F at high krausen and is now back to ambient (in a fridge) 52F.  I pitched a slurry from a prior batch of Vienna after racking that beer (one week from brewing).  I have no experience with K-97, however.  Sounds like a beast.

Not much of a fluctuation, but it did get a bit warm: 73-75ish which probably accounts for the quickness.
The last time I used K-97 it took almost three days and the time before that almost five days. Both those batches were at lower temperatures.

[purduekenn]

I have never tried K-97 yeast and I have a pack that I need to use. Maybe make a Kolsch or a Altbier with this yeast.

[fredthecat]

I have never tried K-97 yeast and I have a pack that I need to use. Maybe make a Kolsch or a Altbier with this yeast.

k-97 and WB-06 are misunderstood and underused yeasts. i used k-97 and i thoroughly enjoyed it.

i made an amarillo/el dorado/ekg pale ale with it and i found that it expressed hops very well and kept a haze for a long time. it could honestly be used for a hazy IPA i think.

[BrewBama]

… That's a lot of yeast for 3.25 gallons of sub 1.050 ale, …

I would have pitched more …13 grams.



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[Steve Ruch]

I have never tried K-97 yeast and I have a pack that I need to use. Maybe make a Kolsch or a Altbier with this yeast.

I was happy with the alt I brewed with it.

[Saccharomyces]

I would have pitched more …13 grams.

That is my primary fermentation size for 3-gallon batches and an 11g package of dry ale yeast handles beers in the sixties well.  Fermentation starts as fast as two 11g packages in a 5.25-gallon fermentation.  The reality is that there is no significant difference between 11g and 13g in terms of time to maximum cell density.  It is fraction of a replication period. There is no real difference in lag time until we double our pitching rate.