[chumley]

On September 27, I brewed an alt.

10 gallons, 1.054 OG

9 lbs. Gallatin Valley pilsner malt
9 lbs. Weyermann Bohemian pilsner malt
2 lbs. Weyermann Melanoidin malt
1 lb. Weyermann CaraMunich III malt
6 oz. Weyermann Chocolate wheat malt

Mash in at 151°F for 90 min

3 oz. Hallertau Mittelfruh FWH
2 oz. Perle boil
3 oz. Spalt 20 minute flavor

Split between WLP036 Dusseldorf alt yeast and K-97 German ale dry yeast. Into the chest freezer set at 58-60°F.

Fermented for 2 weeks, then kegged both on October 13 and placed them in the keezer, set at 32-35°F where they have aged until today. I drew yeasty first samples of both, discarded them* then drew samples for comparison. 

The WLP036 sample was quite a bit clearer than the K-97. It also tasted better, accentuating the German hops better. Very nicely balanced.

The K-97 sample had some of that tart taste that others have noted (like Nottingham). Seemed to be a bit more maltier than the WLP036. Definitely murkier. Neither of them had much of a nose, or any other noticeable off-flavors (which one would hope for, for German ale yeast).

By far my initial preference is the WLP036. This keg is destined to go to the company client open house in mid December. I intend to give each keg another pull before then, to see if my opinion changes.
_________________________________________________________________________________
*Of course I didn't discard them, for I am a lush. Instead, I sucked them down after the tasting.

[tommymorris]

On September 27, I brewed an alt.

10 gallons, 1.054 OG

9 lbs. Gallatin Valley pilsner malt
9 lbs. Weyermann Bohemian pilsner malt
2 lbs. Weyermann Melanoidin malt
1 lb. Weyermann CaraMunich III malt
6 oz. Weyermann Chocolate wheat malt

Mash in at 151°F for 90 min

3 oz. Hallertau Mittelfruh FWH
2 oz. Perle boil
3 oz. Spalt 20 minute flavor

Split between WLP036 Dusseldorf alt yeast and K-97 German ale dry yeast. Into the chest freezer set at 58-60°F.

Fermented for 2 weeks, then kegged both on October 13 and placed them in the keezer, set at 32-35°F where they have aged until today. I drew yeasty first samples of both, discarded them* then drew samples for comparison. 

The WLP036 sample was quite a bit clearer than the K-97. It also tasted better, accentuating the German hops better. Very nicely balanced.

The K-97 sample had some of that tart taste that others have noted (like Nottingham). Seemed to be a bit more maltier than the WLP036. Definitely murkier. Neither of them had much of a nose, or any other noticeable off-flavors (which one would hope for, for German ale yeast).

By far my initial preference is the WLP036. This keg is destined to go to the company client open house in mid December. I intend to give each keg another pull before then, to see if my opinion changes.
_________________________________________________________________________________
*Of course I didn't discard them, for I am a lush. Instead, I sucked them down after the tasting.

Thanks for the info and I definitely understand that asterisk!

[BrewBama]

Murky is a good way to describe K-97. I can’t get my Alt to clear even though I’ve used gelatin on two occasions.

[dmtaylor]

K-97 is one of the worst yeasts anywhere.  Not surprised at your results.  Enjoy your WLP036.

[fredthecat]

what were the respective FGs? afaik 58-60 is on the low end for these these yeasts?

but yeah as people say k97 was horrible for me, horrible fermentation characteristics, decent, nothing special taste.

[denny]

Personally I don't care for either of those for alt. WY1007 all the way.

[chumley]

what were the respective FGs? afaik 58-60 is on the low end for these these yeasts?

but yeah as people say k97 was horrible for me, horrible fermentation characteristics, decent, nothing special taste.

Both finished at 1.010. WLOP036 took a little longer to ferment, but then, I didn't make a starter. I used two packets of K-97.

[Cliffs]

any way you could measure finishing ph for the two beers. Dry yeast seems to finish with a lower ph which could explain the taste

[hopfenundmalz]

Personally I don't care for either of those for alt. WY1007 all the way.

Wy-1007 is my choice. Takes me back to Düsseldorf.

[denny]

Personally I don't care for either of those for alt. WY1007 all the way.

Wy-1007 is my choice. Takes me back to Düsseldorf.

It's the only one I've tried that tastes like the German alts I've had. WY1056 also makes a great alt, believe it or not. Again, preferable to either 036 or K97 IMO.

[Steve Ruch]

Personally I don't care for either of those for alt. WY1007 all the way.

Wy-1007 is my choice. Takes me back to Düsseldorf.

It's the only one I've tried that tastes like the German alts I've had. WY1056 also makes a great alt, believe it or not. Again, preferable to either 036 or K97 IMO.

How about the dry versions of 1056?

[denny]

Personally I don't care for either of those for alt. WY1007 all the way.

Wy-1007 is my choice. Takes me back to Düsseldorf.

It's the only one I've tried that tastes like the German alts I've had. WY1056 also makes a great alt, believe it or not. Again, preferable to either 036 or K97 IMO.

How about the dry versions of 1056?

Havent tried them. But since I haven't found one that's as clean as 1056, I kinda doubt it.

[BrewBama]

I should have used Bry-97 in my Alt. The taste is spot on thx to the Spalt hops but the clarity….   not so much.

[hopfenundmalz]

I should have used Bry-97 in my Alt. The taste is spot on thx to the Spalt hops but the clarity….   not so much.

That would be a good one for an Alt.. 1007 takes a while to clear too.

[Iliff Ave]

K-97 is one of the worst yeasts anywhere.  Not surprised at your results.  Enjoy your WLP036.

Can’t stand K97