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Old 05-06-2010, 12:56 PM   #1
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Default I love Kolsch yeast

Whenever I brew I try split into two batches with two different yeasts.
So far WLP029 is becoming my favorite. Ive made : Koslch (obviously), Munich Dunkel and a Dry Stout with it. Each time its been fantastic. The best one so far was the stout. Its was really smooth, clean and dry - like a light baltic porter or schwartzbier. If you havn't played around with Kolsch yeast I can recommend it.

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Old 05-06-2010, 01:21 PM   #2
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I am using WLP029 for an American Pale Ale very soon. I think it is going to be an excellent beer.

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Old 05-06-2010, 01:31 PM   #3
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I have used Wyeast 2565 3 times now and it's unreal for malty pseudo lagers.

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Old 05-06-2010, 02:10 PM   #4
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I just made a Kölsch with the Wyeast 2565 and I plan to wash it for use later on. How do you guys think it would do with an oatmeal stout? I like the WLP004 for my stouts, but you've got me intrigued by this post.

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Old 05-06-2010, 02:17 PM   #5
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Very good info; I am about to do my first AG batch (a Kolsch) with this yeast. I'll definitely be washing it!

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Old 05-06-2010, 02:21 PM   #6
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Split it into two fermentors and try WLP029 in the one and WLP004 in the other to compare. Let us know. I don't think you will be disaappointed

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Originally Posted by Bach7210 View Post
I just made a Kölsch with the Wyeast 2565 and I plan to wash it for use later on. How do you guys think it would do with an oatmeal stout? I like the WLP004 for my stouts, but you've got me intrigued by this post.
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Old 05-06-2010, 02:26 PM   #7
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Quote:
Originally Posted by Bach7210 View Post
I just made a Kölsch with the Wyeast 2565 and I plan to wash it for use later on. How do you guys think it would do with an oatmeal stout? I like the WLP004 for my stouts, but you've got me intrigued by this post.
I think it may over-shadow the specialty malts in an Oatmeal stout.
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Old 05-06-2010, 02:29 PM   #8
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I don't think you will be dissapointed by this yeast at all in a stout. To be honest, I was thinking of using it in my next imperial stout. I will probably keep he OG around 1.090 and see what this yeast can do. My experience is that it is a great attenuator when kept in the upper sixties. It may be the most under appreciated strain in while labs lineup.

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Old 05-06-2010, 02:34 PM   #9
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Quote:
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I don't think you will be dissapointed by this yeast at all in a stout.
My apologies, I was talking about the Wyeast strain.
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Old 05-06-2010, 02:35 PM   #10
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I am not familiar with that strain, but my understanding is that it really isn't a kolsch strain, but a german ale strain.

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