New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > High gravity beer with kolsch yeast?




Reply
 
LinkBack Thread Tools Display Modes
Old 06-27-2011, 09:12 PM   #1
Zaphod
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Denver, CO
Posts: 111
Liked 3 Times on 3 Posts
Likes Given: 1

Default High gravity beer with kolsch yeast?

Anyone tried fermenting out a higher gravity beer with Kolsch yeast? I'm thinking about making a basic beer (Amer. Wheat) with Kolsch yeast, then when it's done, dropping a Imperial IPA on top of the lees. I'm not thinking super huge, but still 1.085-1.090 OG. White labs lists WLP029 as "medium" alcohol tolerant, not entirely sure what that means...
Thoughts?



__________________
Crooked Mouth Brewing

Fermenting:
Belgian Cherry
100% Brett Citra Pale
Sour Quad (group Quad aged in a Stranahan's barrel)
Sloppy Seconds Funky/Sour Thing with Al's Bugs

Kegged:
TighPA
Imperial Chocolate Oatmeal Stout
Bruegel the Elder (16 mo old lambic aged in a Temptation barrel)
Flanders, Ned (group 2+ year old Flanders Red in a Temptation barrel)
Zaphod is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2011, 11:57 PM   #2
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 36 Times on 29 Posts
Likes Given: 35

Default

Most yeast perform pretty well up to 10%, and you can usually push them past that with some care. I wouldn't worry about the yeast not being able to handle 1.090.



__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 06-28-2011, 01:01 AM   #3
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,138
Liked 143 Times on 135 Posts
Likes Given: 79

Default

especially if you pitch on the whole cake.

__________________
eastoak is offline
 
Reply With Quote Quick reply to this message
Old 06-28-2011, 01:06 AM   #4
Vance71975
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Bryan, Ohio
Posts: 818
Liked 9 Times on 8 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Nateo View Post
Most yeast perform pretty well up to 10%, and you can usually push them past that with some care. I wouldn't worry about the yeast not being able to handle 1.090.
+1 if your pitching on the whole yeast cake you shouldn't have a problem. I would however use yeast nutrient, yeast energizer and O2 on the new wort if possible.
__________________

The mind is like a beer, it does the most good when it is opened.

Vance71975 is offline
 
Reply With Quote Quick reply to this message
Old 06-28-2011, 02:01 PM   #5
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 3,947
Liked 111 Times on 107 Posts
Likes Given: 3

Default

+1 to all the above. the highest I've used it with was 1.075 (IIPA as well) and it ripped thru that (1.012 FG).

__________________
dcp27 is online now
 
Reply With Quote Quick reply to this message
Old 06-28-2011, 02:16 PM   #6
ThePearsonFam
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Virginia Beach, VA, Virginia
Posts: 884
Liked 12 Times on 10 Posts
Likes Given: 1

Default

Especially with a Kolsch yeast that is 'lager-like' in its flavor profile. Overpitching is probably less of a factor in that case. Just know that there won't be much of an ale profile to it.

This is an educated guess on my part though since I've never done this...

__________________
ThePearsonFam is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2011, 03:04 PM   #7
Zaphod
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Denver, CO
Posts: 111
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Quote:
Originally Posted by ThePearsonFam View Post
Especially with a Kolsch yeast that is 'lager-like' in its flavor profile. Overpitching is probably less of a factor in that case. Just know that there won't be much of an ale profile to it.

This is an educated guess on my part though since I've never done this...
Same here, but that was my reasoning.
I'll definitely make sure to get some nutrient and O2 mixed in as well.
__________________
Crooked Mouth Brewing

Fermenting:
Belgian Cherry
100% Brett Citra Pale
Sour Quad (group Quad aged in a Stranahan's barrel)
Sloppy Seconds Funky/Sour Thing with Al's Bugs

Kegged:
TighPA
Imperial Chocolate Oatmeal Stout
Bruegel the Elder (16 mo old lambic aged in a Temptation barrel)
Flanders, Ned (group 2+ year old Flanders Red in a Temptation barrel)
Zaphod is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2011, 01:22 PM   #8
PaulHilgeman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 267
Liked 3 Times on 3 Posts

Default

Remember that higher gravity usually increases the amount of esters/phenols that a yeast throws, so be sure that you really like that kolsch-y flavor, because it will be doubled-up at those gravities.



__________________
PaulHilgeman is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast starter for high gravity beer tlsmart1 Fermentation & Yeast 19 03-25-2013 04:41 PM
High Gravity Yeast selection sfrisby Fermentation & Yeast 26 07-27-2011 02:06 PM
Yeast Washing and High Gravity Beer Wyrmwood Fermentation & Yeast 2 04-14-2011 03:40 AM
Bottling yeast for high gravity beer? GBC Fermentation & Yeast 5 02-06-2011 07:16 AM
re-using yeast after high gravity brew balto charlie Fermentation & Yeast 8 09-19-2010 03:05 PM