PiMaxC

Recipes 

my basement is getting too cold to ferment with most ale yeasts, I've got some Kolsch yeast but not a huge fan of the style personally, I prefer something darker.

What I'm getting at here is what other styles could I make with this yeast?

Rudeboy

Recipes 

Try an Alt.

Just don't tell anyone from Dusseldorf.

Rudeboy

__________________
Movementarians: Would you rather have beer, or complete and utter contentment?
Homer: What kind of beer?
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Primary: Kolsch; Helles; Witbier
Kegged Aging: Big Brew Blonde
Kegged Ready: Doppelbock; Berliner-Wiesse; DunkelWeizen; American Corn Lager; Falconer's Flight APA; RazzWheat
Bottled Ready: English Barleywine; Graham's English Cider; Mead; Russian Imperial Stout; Wee Heavy; Magpie Rye Ale; London Porter; Belgium Golden Strong

wendelgee2

Recipes 

Honestly, couldn't you do any style you want?
Kolsch yeast is really neutral.

In other news, try a schwartzbier. Usually it's a lager, but why not mix it up a little and do it as a kolsch?

malkore

Recipes 

I did an oktoberfest with 2565 kolsch yeast.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

pjj2ba

Recipes 

It might make an interesting Brown Porter, of Brown ale. This yeast gives a little fruity note so you'd want something that compliments that. I'm not sure if it would agree with a bunch of roasted malt as in a robust porter or a Std. stout, but maybe an oatmeal, or sweet stout.

__________________
On Tap: Pale Ale, CAP, Saison, Kolsch
Kegged and Aging/Lagering: Imperial Alt, CAP, GDR pils
Secondary:
Primary: Kolsch, OKZ (std Amer. lager), CZ pils
Brewing soon: Saison, IPA
Recently kicked : ( Bock, Baltic Porter, Ger. Pils, Lite IPA,
Pilsner Urquell Master Homebrewer (1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition

Beerrific

Recipes 

Baltic porter? I'd say attempt any dark lager style too.

evan38109

Recipes 

I love Kolsch yeast and use it just about any time I want something neutral-ish.

My favorite: 10 lbs of good Munich malt with 20-25 IBUs bittering from a German noble hop. It produces a nice, malty amber beer, flavorful but very drinkable. You can sub in a pound or two of dark Munich for more bready-ness and/or melanoidin/aromatic malt for even more. A touch of crystal can be nice, too; I have a batch conditioning now with half a pound or so of honey malt that tastes promising. The Kolsch's clean flavor with just a hint of fruity and wine-y character really helps pull it together.

petep1980

Recipes 

PSEUDO LAGER BABY!!!!!!!!!!!!!

Make an early Oktoberfest. Those who mock whether or not you're true to the style, ask them if they are lagering theirs in underground caves in the Rhineland!!!!

Evan I didn't notice the wine-y character in my pilsner w/ it, but I can really taste it out of the fermenter in my Oktoberfest.

Benny Blanco

Recipes 

personally I experimented with this yeast on a few batches and didn't like the results. The yeast gave that certain flavor that overpowered crystal malt & a few other specialty malts. I'm only gonna stick to making kolsch with it myself.

if I were you I would def ferment as cold as you can with this yeast.

2bluewagons

Recipes 

+1 ona robust ports, RIS, or other dark beer. Several breweries around here do the same, specifically one of my favorites make a stout in which the yeast profile goes really nice with the roasty flavors.