Originally Posted by JohnK93
Out of curiosity, what didn't you like about the kolsch yeast? I brewed this last spring and I don't remember exactly how mine tasted, but I remember everyone who sampled it commenting that it had a different taste (than what they were expecting from a wheat beer, I guess), and another brewer really liking it. To each their own
I think it was a combination of things.
1) Too much wheat (45%)
2) Checking my notes, I used 3.5 mL of lactic acid, which seems like a ton. Usually 2 mL gets my mash right.
3) The addition of orange, lemon, and lime zest.
This beer had probably some astringency, and was somewhat sour (not in a good way). Looking back, I think it was probably the lactic acid combined with the zest that did not react well. So blame it on the brewer, not the yeast.
But thinking about it, had I added lacto to my recipe it's basically a berlinerweisse. Yum.