Can Wyeast 1056 American Ale substitute for Kolsch style yeast in this recipe?
I am hoping to get 1 or 2 more brews done in my garage before the really cold weather sits in for winter. I have all of the ingredients needed for this all grain recipe which comes from an excellent book called Radical Brewing.
Bambi's Blonde Ale (4 gallon size)
7 lbs German Pilsner
1 lb Munich
0.5 lb Crystal 10L
0.5 Flaked Wheat
0.80 oz Hallertauer (60 min)
0.80 oz Hallertauer (20 min)
1.20 oz Saaz (20 min)
0.4 oz Hallertauer (0 min)
0.4 oz Saaz (0 min)
Recommended yeast: Kolsch style or Altieb yeast on hand: Wyeast 1056 American Ale
I don't know how long liquid yeast will stayed good for if properly refrigerated so I would like to use up what I have on hand before ordering anymore. I don't have a LHBS within 80 miles of where I live.
Thanks for any input and comments you may have.
North Liberty, Iowa
"Beer will change the world. I don't know how, but it will."
Let us know how it goes. I have wanted to whack out a kolsch for a while, but the stars have not aligned. Last time it was going to happen the LHBS was fresh out of kolsch yeast. Was tempted to push on, but instead I pussed off.
And remember, people can usually get Cal-Ale down to the mid 50s without any problems. In general people encourage you to first get fermentation going in the low/mid 60s, and then pull it down 1 degree per hour.