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Old 02-06-2011, 09:02 PM   #11
catdaddy66
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It may actually make an excellent batch, who knows? Yeast is yeast. It will ferment any available sugar without disdain. All of our current beer styles were probably the result of just such a mistake (opportunity?). Steam beer was made because they had lager yeast but no way to refrigerate it to cool the wort and make true lager. It is now considered to be the quintessential American contribution to world brewing.

Give the yeast a chance, man!!

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Old 02-07-2011, 01:32 AM   #12
schweaty
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Quote:
Originally Posted by BeerBrods22 View Post
Schweaty,
To answer your question...
The kolsch isn't a batch, just the name of the wrong yeast.
Yeah, thanks. I got that What did you decide to do?
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Old 02-07-2011, 10:04 PM   #13
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Thanks for the follow up... I didn't brew that batch. I will when the correct yeast arrives. I ended up brewing a 10 gallon batch of the bourbon barrel porter and a dry Irish stout. I figured 15 gallons of brew would keep me happy!

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Old 02-07-2011, 10:12 PM   #14
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I would've brewed the kolsch.

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