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Brews & Views Bulletin Board Service * Brews and Views Archive 2012 * Archive through April 03, 2012 * Safale K97 < Previous Next >

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Steve Ruch
Intermediate Member
Username: Rookie

Post Number: 355
Registered: 03-2003
Posted From: 209.240.206.192
Posted on Sunday, March 11, 2012 - 05:04 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Who's used this yeast? What in? Any good?
 

Jim DeShields
Member
Username: Niquejim

Post Number: 231
Registered: 07-2006
Posted From: 184.7.146.136
Posted on Sunday, March 11, 2012 - 11:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It does a respectable Alt, but my favorite beer with it is a simple Blond(ish) ale of 75% Pils, 15% Vienna, 5% wheat and 5% 10L with either Sterling or Liberty hops .75 @60, .5 @20 and .5 @ 5
Clean, spicy and refreshing
 

Skotrat
Senior Member
Username: Skotrat

Post Number: 1256
Registered: 07-2007
Posted From: 173.9.91.69
Posted on Monday, March 12, 2012 - 01:56 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This is my go to Alt and Koelsch yeast at this point.

I have not had it disappoint yet

East Kingston Kölsh

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

06-C Light Hybrid Beer, Koelsch

Min OG: 1.044 Max OG: 1.050
Min IBU: 20 Max IBU: 30
Min Clr: 2 Max Clr: 5 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 22.00 Wort Size (Gal): 22.00
Total Grain (Lbs): 33.00
Anticipated OG: 1.043 Plato: 10.7
Anticipated SRM: 2.7
Anticipated IBU: 23.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 70 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Daniels


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 33.00 lbs. Pilsener Germany 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.20 oz. Perle Whole 8.25 14.8 70 min.
1.54 oz. Perle Whole 8.25 8.2 40 min.
1.10 oz. Hallertau Hersbrucker Whole 4.75 0.9 5 min.


Yeast
-----

DCL K-97 K-97


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 33.00
Water Qts: 49.50 - Before Additional Infusions
Water Gal: 12.38 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 70


Total Mash Volume Gal: 15.12 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
 

Paul Hayslett
Senior Member
Username: Paulhayslett

Post Number: 3038
Registered: 02-2002
Posted From: 24.2.134.193
Posted on Monday, March 12, 2012 - 02:18 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Skot, I usually use Wyeast 1007 for Alt. How does this compare?

I'd rather use dry yeast now whenever possible, just for the convenience of not have to make starters. But Alt is my wife's favorite style and I don't want to mess with her favorite recipe too much.
 

Skotrat
Senior Member
Username: Skotrat

Post Number: 1257
Registered: 07-2007
Posted From: 173.9.91.69
Posted on Monday, March 12, 2012 - 03:55 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

97 is cleaner and provides better clarity in the final product I believe
 

Paul Hayslett
Senior Member
Username: Paulhayslett

Post Number: 3039
Registered: 02-2002
Posted From: 62.160.32.182
Posted on Monday, March 12, 2012 - 04:53 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks! I think I'll try it in my next batch.
 

Skotrat
Senior Member
Username: Skotrat

Post Number: 1258
Registered: 07-2007
Posted From: 173.9.91.69
Posted on Monday, March 12, 2012 - 03:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

also my experience with 1007 is that it is the yeast that never really stops fermenting. Seems like the engizer bunny of beer yeasts to me.

I can't wait to go visit my Parents in Köln on my next business trip to Germany in a couple months. Their apartment is right near the Kölner Dom and that makes it within walking distance to all the major Kölsch brewers biergartens.

I love going there because I get good food, good beer, time with family and I get to hear the Big Band that my father has worked with for the last 11 years. http://www.wdr.de/radio/orchester/bigband/portraet/chefdirigent/index.html

Früh Kölsch
 

Paul Hayslett
Senior Member
Username: Paulhayslett

Post Number: 3041
Registered: 02-2002
Posted From: 24.2.134.193
Posted on Monday, March 12, 2012 - 04:07 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I might have to stow away in your luggage.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 13731
Registered: 01-2002
Posted From: 24.150.9.127
Posted on Monday, March 12, 2012 - 04:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I still recall very fondly drinking Kölsch more than 25 years ago in the shadow of the Dom in Köln. Scott, you're a lucky man.
 

michael atkins
Advanced Member
Username: Mga

Post Number: 874
Registered: 11-2003
Posted From: 207.224.97.230
Posted on Monday, March 12, 2012 - 04:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Scott Nice Glassware. Be proud of your Dad's Music. What a great talent and gift to cherish when you are over in D land.

Kolsch Glasses
 

ChriSto
Advanced Member
Username: Christo

Post Number: 873
Registered: 02-2006
Posted From: 216.176.226.154
Posted on Monday, March 12, 2012 - 07:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My stepmom's family is from the Koln area. She visited there a few years ago and brought me back a case of stanges. They are my go-to glasses for most beers that I serve to guests since they are cool looking and a bit smaller - excellent size for sampling multiple brews.
 

Dave Hacker
Senior Member
Username: Dhacker

Post Number: 2540
Registered: 11-2002
Posted From: 99.117.36.145
Posted on Monday, March 12, 2012 - 09:45 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Okay . . you guys went and did it. Pictures of a Kolsch in a stange when it is the first 80 degree day of the year here in TN.

I have no Kolsch, but I do have our Revered Belgian Bros. equivalent . . I'm enjoying my second Patersbier. So humid the glass sweats instantly . . .

Mmmmm

 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 13733
Registered: 01-2002
Posted From: 24.150.9.127
Posted on Monday, March 12, 2012 - 09:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

A thing of beauty indeed!
 

Steve Ruch
Intermediate Member
Username: Rookie

Post Number: 356
Registered: 03-2003
Posted From: 66.96.79.211
Posted on Tuesday, March 13, 2012 - 11:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I read on a couple other forums that it can be fairly slow to start.

(Message edited by Rookie on March 13, 2012)
 

Skotrat
Senior Member
Username: Skotrat

Post Number: 1260
Registered: 07-2007
Posted From: 173.9.91.69
Posted on Wednesday, March 14, 2012 - 12:35 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have not had any slow starts with it.

Perhaps the slow start is due to under pitching?
 

Steve Ruch
Intermediate Member
Username: Rookie

Post Number: 358
Registered: 03-2003
Posted From: 66.96.79.211
Posted on Wednesday, March 14, 2012 - 11:38 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Could be. The other forum listings I read were from several years ago.
 

ChriSto
Advanced Member
Username: Christo

Post Number: 874
Registered: 02-2006
Posted From: 216.176.226.154
Posted on Thursday, March 15, 2012 - 11:18 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've been thinking about brewing a kolsch again for a while and may try out the K-97. It's funny when you read Fermentis' website that they recommend this yeast for Belgian wheat beers if it is a presumably neutral yeast (they do mention German Ale yeast as well).
 

Dave Hacker
Senior Member
Username: Dhacker

Post Number: 2543
Registered: 11-2002
Posted From: 99.117.36.145
Posted on Thursday, March 15, 2012 - 12:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I will be making the Black Widow Kolsch for the Brew Fest this year and will try the K-97 strain . . again. I'm one of those who tried it once and thought it was a slow starter. Apparently worth a second chance.

BTW . . who was the author of the Black Widow recipe?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 13743
Registered: 01-2002
Posted From: 24.150.9.127
Posted on Thursday, March 15, 2012 - 12:46 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The author of Black Widow Kolsch is Pacman.
 

Jack Horzempa
Member
Username: Jack_horzempa

Post Number: 187
Registered: 02-2007
Posted From: 68.82.57.55
Posted on Thursday, March 15, 2012 - 03:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have only used Wyeast 2565 to make my Kolsch beers. This yeast is a little bit of a pain in that it requires extended conditioning time for the beer to ‘clear’. One aspect that I really enjoy about 2565 is that it lends a subtle but noticeable winey taste to the beer. I think this makes for a more characterful Kolsch.

I did a web search and it appears that K-97 is Zum Uerige strain. I will have to try K-97 next time I brew my Sticke Alt.

“Yeast:
It is important to use the correct yeast for this style. WLP036 (seasonal strain) or Wyeast 1007 are highly recommended, Both are the Zum Uerige strain. Safale also makes a dry alt yeast (K-97) that is also the Zum Uerige strain, but it will give you a higher attenuation. WLP320 (American Wheat) will also make a good alt, as it comes from Widmer via Zum Uerige. Widmer chose it for their wheat due to its low flocculation. It has changed somewhat in the time it’s lived with Widmer, but it still makes a darn good alt.”

Cheers!
 

mikel
Intermediate Member
Username: Mikel

Post Number: 443
Registered: 02-2001
Posted From: 166.181.3.115
Posted on Thursday, March 15, 2012 - 10:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Using gelatin I have can get 2565 to clear fairly quickly. 2 weeks in the fermenter and 1 week cold conditoning with gelatin. I too like the winey character it imparts.
 

Paul Hayslett
Senior Member
Username: Paulhayslett

Post Number: 3047
Registered: 02-2002
Posted From: 24.2.134.193
Posted on Friday, March 16, 2012 - 12:39 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

For years now, 1007 has been my "go to" strain for anything which should be dry and clean. In an Alt, you can get a finished beer that is dry but still malty. In a Cream Ale, you can get the sweetness of the corn to stand alone up front, followed by a thirst-quenching dry finish. If K97 really is what Jack and Scott say it is, I'm all over it.

It is true that the cap never falls on a 1007 beer. But if you rack out from underneath it and cold-condition for a couple of weeks, the beer will be brilliantly clear.