I have made the following Blonde Ale several times and it has always turned out as a great quaffable beer. I recently harvested some Wyeast 2565 Kolsh yeast that I used for an Oktoberfest type ale. Any opinions as to whether this Kolsh yeast would be a good substitute for what I have been using here (the American Ale)? What kind of difference would it make?
3 lbs Light Dry Extract (8.0 SRM) Dry Extract
2 lbs Munich Malt (9.0 SRM)
2 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Vienna Malt (3.5 SRM) Grain
8.0 oz Maris Otter (4.5 SRM) Grain
1.50 oz Goldings, East Kent [5.00 %] - Boil 75.0 min
0.50 oz Goldings, East Kent [5.00 %] - Boil 0.0 min
1.0 pkg American Ale (Wyeast Labs #1056)
Any opinions would be appreciated.
3 lbs Light Dry Extract (8.0 SRM) Dry Extract
2 lbs Munich Malt (9.0 SRM)
2 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Vienna Malt (3.5 SRM) Grain
8.0 oz Maris Otter (4.5 SRM) Grain
1.50 oz Goldings, East Kent [5.00 %] - Boil 75.0 min
0.50 oz Goldings, East Kent [5.00 %] - Boil 0.0 min
1.0 pkg American Ale (Wyeast Labs #1056)
Any opinions would be appreciated.