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Bru · 05-06-2010, 12:56 PM

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.

permo · 05-06-2010, 01:21 PM

I am using WLP029 for an American Pale Ale very soon. I think it is going to be an excellent beer.

**petep1980** · 05-06-2010, 01:31 PM

I have used Wyeast 2565 3 times now and it's unreal for malty pseudo lagers.

Bach7210 · 05-06-2010, 02:10 PM

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.

**osagedr** · 05-06-2010, 02:17 PM

Very good info; I am about to do my first AG batch (a Kolsch) with this yeast. I'll definitely be washing it!

Bru · 05-06-2010, 02:21 PM

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

Quote:

Originally Posted by Bach7210

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.

**petep1980** · 05-06-2010, 02:26 PM

Quote:

Originally Posted by Bach7210

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.

permo · 05-06-2010, 02:29 PM

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.

**petep1980** · 05-06-2010, 02:34 PM

Quote:

Originally Posted by permo

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.

permo · 05-06-2010, 02:35 PM

I am not familiar with that strain, but my understanding is that it really isn't a kolsch strain, but a german ale strain.