i agree with the types repeated by many, but would add k-97.
i fermented it cool and it was a very clean yeast that had an incredibly persistent haze and made the hops pop pretty well. people label it as "german ale/kolsch/alt" whatever, but i see it as a NEIPA potential yeast or IPA. i'd love to hear recent and more feedback from people who used it.
I recently used it in an American wheat beer where it got up to 74f with no ill effects.
I used K-97 this past summer in two consecutive batches of an American wheat ale (with orange tincture added), and had amazing results! I fermented around 66 degrees, and the end flavors were awesome. In the past, I've bought liquid American Wheat Ale cultures (WLP320), which are also quite good...but not nearly as convenient as the dry K-97. I'm a convert for K-97 in my particular American wheat recipes from here on out...
yup, i wish we could get some more crowdsourced opinions on k-97. i added my thoughts earlier on it. just because its imagined/commercially stated provenance is "german ale", doesnt mean it needs to explicitly be used for that purpose. its just a yeast.
Am I the only one that has taken a sulfur punch in the nose from K-97?
Maybe it was something I said...
I didn't care for K97 at all. I got a tartness from it that I didn't care for.
Same here, and not once but every beer I tried it in, all of which were split ferments with other yeasts. The other side of the splits were all tasty.
I've left K-97 beer in the crash fridge at 24* for a week or more and it didn't clear, anything that needs longer than that ain't worth tying up my fridge.
A few months ago I found a package of BE-256 on the floor behind my freezer and calculated that it must have been there for several months at least, was gonna huck it but decided to keep it instead. A couple weeks ago I brewed a 71 gravity stout that I planned to split between 05 and 256, so I pitched the found package in a 1 qt. starter along side a separate 1 qt. starter with 1/2C recently harvested 05. The 256 performed admirably even after all that time a room temp, it did take longer to get going than the 05 slurry but that is to be expected with dry versus harvested. Both splits are about ready to crash and both are at 1.024. In the past when I've split between 05 and 256 the 256 did have slightly higher attenuation, but only 1 or 2 percentage points, so maybe this pkg was a slightly affected by less than ideal storage conditions, but it's still a pretty testament to the survivability of quality dry yeast.