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The Wyeast website lists the styles of beer that are appropriate for their different strains. Kolsch 2565 has American Wheat or Rye Beer as one of them. I had brewed a Kolsch a few weeks ago using that yeast. This Saturday I had some time to kill so mixed up a Roggen wort and pitched the Kolsch slurry on it. Its doing its job at about 63 degrees in my basement.
Has anyone here tried this yeast with a wheat or rye, or have any thought of how it will finish?
Has anyone here tried this yeast with a wheat or rye, or have any thought of how it will finish?