Hi Clay, a NS kolsch with B or B Saaz has pretty much become my house quaffing ale for the masses and went down a treat at my recent wedding. I will try and post the recipe if you want, basically it is an homage to the Colonial Kolsch and I bitter / flavour with the Saaz and then add the NS right at the end of boil. If it is for the masses I go for 1g/L of NS or if for me I go 2g/L I may be able to bring a bottle to the next WCB meeting if I have any left and can remember to do it.
K97 is pretty much a doppelganger for WY1007 german ale yeast in my books and I have never found it remotely wheaty when fermented below 20C but most times I use good old american ale yeast either dried or liquid as it clears a lot quicker than K97 does.
