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Old 02-24-2010, 08:42 PM   #1
Nov 2009
Posts: 20

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?

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Old 02-24-2010, 10:35 PM   #2
Jul 2007
Edmonton, Alberta
Posts: 256
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Try an Alt.

Just don't tell anyone from Dusseldorf.

Primary: Crystal Lager
Bottled Aging: English Barleywine '16
Kegged Aging:
Kegged Ready: Cream of Three Crops; Dry Stout; Session IPA
Bottled Ready: English Barleywine '12; English Barleywine '14; Wee Heavy; Westy XII

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Old 02-24-2010, 10:49 PM   #3
Dec 2008
New York, NY
Posts: 324
Liked 3 Times on 2 Posts

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?

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Old 02-24-2010, 11:36 PM   #4
malkore's Avatar
Jun 2007
Posts: 6,922
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I did an oktoberfest with 2565 kolsch yeast.
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

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Old 02-25-2010, 04:10 PM   #5
Look under the recliner
pjj2ba's Avatar
Jul 2006
State College, Pennsylvania
Posts: 3,382
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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: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
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Old 02-25-2010, 04:20 PM   #6
Beerrific's Avatar
Mar 2007
Posts: 5,562
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Baltic porter? I'd say attempt any dark lager style too.

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Old 02-25-2010, 07:23 PM   #7
Dec 2008
Posts: 5

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.

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Old 02-25-2010, 07:26 PM   #8
petep1980's Avatar
Nov 2008
Posts: 1,905
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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.

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Old 02-25-2010, 08:07 PM   #9
Benny Blanco
Benny Blanco's Avatar
Oct 2007
Rochester, NY
Posts: 327

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.

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Old 02-25-2010, 08:12 PM   #10
2bluewagons's Avatar
Jan 2009
Taichung, TW / Portland, OR
Posts: 356
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+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.

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