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Old 10-20-2005, 03:29 PM   #1
PeatReek
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Sep 2005
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Hey,
Who's tried White Labs' Koelsch yeast? How prominent was the sulfur smell during fermentation? How long did it take in secondary/lagering to disappear? I'm going on 3 days of stinkage and it's disconcerting. But I'm still in primary so who knows...

 
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Old 10-20-2005, 03:52 PM   #2
Baron von BeeGee
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No answers to your questions, but keep us informed! I was just eyeing this yeast online, but I'm thinking about trying it in six months or so. The blurb I read online said the sulfur smells would go away with age and leave a nice crisp lager taste.

 
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Old 10-23-2005, 09:40 PM   #3
PeatReek
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Sep 2005
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Quote:
Originally Posted by BeeGee
No answers to your questions, but keep us informed! I was just eyeing this yeast online, but I'm thinking about trying it in six months or so. The blurb I read online said the sulfur smells would go away with age and leave a nice crisp lager taste.
I'll let you know. I'm currently out of town for 10 days so I'm letting it have a nice long primary ferment, after which I will leave it in secondary for 2+ weeks. I don't really have the capacity to lager it, which you're supposed to do with a proper Koelsch, but one of the motivations of using this yeast is to get a lager flavor profile at ale fermentation temps. Further bulletins as events warrant.

 
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Old 10-23-2005, 09:49 PM   #4
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I just bottled a Kolsch using WL Kolsch Yeast. Did not notice any sulfur in the aroma. I also have no sinuses What temps have you been keeping it at? Maybe too warm.
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Old 10-24-2005, 12:40 AM   #5
DyerNeedOfBeer
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I have used it on several occasions. I have had no problem with the final product. I did not notice an excessive sulfur smell while the batches were fermenting.
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Old 11-03-2005, 10:12 PM   #6
PeatReek
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Sep 2005
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Quote:
Originally Posted by BeeGee
No answers to your questions, but keep us informed! I was just eyeing this yeast online, but I'm thinking about trying it in six months or so. The blurb I read online said the sulfur smells would go away with age and leave a nice crisp lager taste.
OK, I just racked this to secondary (and wrote a detailed post about the recipe here in response to a question in another thread), and I think it's going to turn out great.

As I mentioned in that other post, my goal was a Czech-pils-flavored beer using an ale process, and I think I came damn close for a first attempt. Using only Saaz hops and good European pils & Vienna grains probably helped. The sulphur smell did subside after about 5 days, and I think the final product is going to be delicious. I'll let you know when I bottle.

Oh yeah, as to temperature: I started the ferment at 70F and left the bucket in a cool room with the window cracked so (hopefully) it stayed around 65F the whole time and didn't get outside the 62-68F range at any point. I also warmed it up for a diacetyl rest for about 36 hours before racking, but I honestly can't say I know what diacetyl tastes like so I don't know if that helped at all


 
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Old 11-04-2005, 04:29 AM   #7
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The sulfur smell goes away in about 2 weeks.

Don't worry about it. Your beer's doing fine.
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Old 11-04-2005, 04:56 AM   #8
Cheesefood
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I used Wyeast kolsch yeast and my beer turned out to be fab. Like every other post here says, it's all about patience. A beer you think smells and tastes horrible after a week can turn out to be great in three weeks. I think beer exemplifies the "Ugly Duckling" principle more than anything else. I've had beers which tasted fugly after a week turn into something phenomenol in a month. Beer needs to go through puberty and get through it's ugly phase before it turns beautiful.
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Old 11-04-2005, 02:18 PM   #9
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Sounds good! I'm definitely going to try one at some point...perhaps in early spring while the house is still cool with a maturation date of early summer. I'm pretty firmly entrenched in darkish beer mode at the moment, although I'm planning to brew an APA this weekend that I posted the recipe for in this forum.

 
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