Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wyeast Kolsch 2565 questions
Reply
 
Thread Tools
Old 06-26-2012, 02:04 PM   #1
JSGT09
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Omaha, NE
Posts: 69
Liked 2 Times on 2 Posts

Default Wyeast Kolsch 2565 questions

This is my first batch of Kolsch and have been doing a lot of searching about the proper fermentation temperatures and times but am still confused.

I kicked it off at 65 degrees, but then lowered it to 60 degrees based on some research here. I'm thinking about lowing it again to about 56 degrees for the majority of fermentation, again, based on previous posts. Still don't know how long to let it ferment...2 weeks? 3 weeks?

My plans are to then slowly lower the temps to 40 degrees over many days after the main fermentation. Again, how long do I "lager" this beer?

Does it benefit better from sitting longer on the yeast cake at the higher temps, or lagering at lower temps?

What crazy hybrid yeast this is! Looking forward to it though.


__________________
Primary: Empty :(
Kegged: Ed Wort Hefeweizen, Scottish Shilling 80
Bottled: 1554 Clone
JSGT09 is offline
 
Reply With Quote
Old 06-26-2012, 02:57 PM   #2
TimTrone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 605
Liked 6 Times on 6 Posts

Default

60 is fine for fermentation temps, but that strain works well at 55 too. IMO a great kolsch comes from lagering near freezing for about 1 month. You can do the lagering in the keg or bottle. Leave the beer on the cake for 2-2 1/2 weeks before you do anything.


TimTrone is offline
 
Reply With Quote
Old 06-26-2012, 03:03 PM   #3
pvtschultz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: New Berlin, Wisconsin
Posts: 457
Liked 8 Times on 8 Posts
Likes Given: 15

Default

This beer can take a while to clean/clear up from my experience. I've fermented it from 58 degrees up to 70 degrees though with varying results though I've not yet had a beer that was quite what I was looking for.

Anyways, 2656 will carry krausen forever, it is a top cropping yeast and is very easy to harvest from the top of an ale pale. A quick swirl of the wort post-fermentation will get the yeast to fall from the surface. As such, it is a low flocculating yeast and benefits from cold crashing and conditioning to clear it up. Temperatures over ~65 will result in explosive fermentations making blow-off tubes mandatory. Closer to 55 deg will result in long, steady fermentations, I'm thinking the one cold fermentation that I did took about two weeks. Do a diacetyl rest for cold fermentations with low pitch rates (no starter).
__________________
Brewing: Berliner-like Weisse, Lemon-Lime Hefe, Skeeter Pee, Sour Brown
Drinking: Dunkel
On Deck: Coffee Stout, Black Lager, Spotted Cow Clone, APA, Berliner Weiss...
2015 Gallons Brewed: 20
Gallons Brewed '11-'14: 284

http://www.homebrewtalk.com/f170/pvt...inally-298407/
pvtschultz is offline
 
Reply With Quote
Old 06-26-2012, 03:06 PM   #4
paraordnance
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Red Deer, Alberta
Posts: 863
Liked 27 Times on 22 Posts
Likes Given: 1

Default

Quote:
Originally Posted by pvtschultz View Post
This beer can take a while to clean/clear up from my experience. I've fermented it from 58 degrees up to 70 degrees though with varying results though I've not yet had a beer that was quite what I was looking for.

Anyways, 2656 will carry krausen forever, it is a top cropping yeast and is very easy to harvest from the top of an ale pale. A quick swirl of the wort post-fermentation will get the yeast to fall from the surface. As such, it is a low flocculating yeast and benefits from cold crashing and conditioning to clear it up. Temperatures over ~65 will result in explosive fermentations making blow-off tubes mandatory. Closer to 55 deg will result in long, steady fermentations, I'm thinking the one cold fermentation that I did took about two weeks. Do a diacetyl rest for cold fermentations with low pitch rates (no starter).
^this pretty much sums it up for 2565. Good yeast
paraordnance is offline
 
Reply With Quote
Old 06-26-2012, 03:16 PM   #5
JSGT09
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Omaha, NE
Posts: 69
Liked 2 Times on 2 Posts

Default

Thanks for the info guys. I just pitched this yeast (with a starter) late Sunday and it only sat at 65 degrees for maybe 12 hours before I knocked it down to 60 degrees. I think I will adjust it to 56 degrees or so tonight and leave it for a few weeks before I adjust it to lager temps. Since I used a starter, do I need to worry about a DR before going to lager temps?

Then I think I'll leave it at 40 degrees or cooler for 2 more weeks, then keg.
__________________
Primary: Empty :(
Kegged: Ed Wort Hefeweizen, Scottish Shilling 80
Bottled: 1554 Clone
JSGT09 is offline
 
Reply With Quote
Old 06-26-2012, 03:23 PM   #6
pvtschultz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: New Berlin, Wisconsin
Posts: 457
Liked 8 Times on 8 Posts
Likes Given: 15

Default

Taste a gravity sample after ~2 weeks of fermentation or prior to dropping temps, you'll know if it is in there right away with this yeast from my experience. Starting strong should limit the diacetyl formation.
__________________
Brewing: Berliner-like Weisse, Lemon-Lime Hefe, Skeeter Pee, Sour Brown
Drinking: Dunkel
On Deck: Coffee Stout, Black Lager, Spotted Cow Clone, APA, Berliner Weiss...
2015 Gallons Brewed: 20
Gallons Brewed '11-'14: 284

http://www.homebrewtalk.com/f170/pvt...inally-298407/
pvtschultz is offline
 
Reply With Quote
Old 06-26-2012, 04:09 PM   #7
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1082 Times on 788 Posts
Likes Given: 3977

Default

When I use that yeast, I ferment it around ~55, letting it warm to 60 by the end of active fermentation (defacto d-rest). It takes several weeks for the yeast to finish up and drop from the top of the beer. At that point I rack to a keg and 'lager' at ~40 for a few weeks or so. What I've noticed is that while the yeast is up in suspension, the beer will have a lot of 'bite' to it, but after a few weeks cold, it clears up and is very nice. Good yeast, makes good, clean beer.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote
Old 06-26-2012, 04:28 PM   #8
solbes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Ramsey & Akeley, Mn
Posts: 2,804
Liked 206 Times on 187 Posts
Likes Given: 99

Default

I've done 3 Kolsch's with that yeast now (and an Alt in progress). At 56 ferm temps it was pretty clean, almost lager like. At 60 I thought it brought out the Kolsch yeast character much more (a light wine like fruity character). At 58 I got a hint of that, but it blended better with the beer. 58 will be my preferred temp moving forward. I ferment for 1-1.5 weeks at 58, then 62 for 3 days to finish up. I pitch decanted 3 L starters to make sure there is plenty of yeast for the job.

After the 2 weeks or so are up, I chill to 40 in primary and add gelatin or Isinglass. After 3-4 days I rack to secondary or keg for 3 weeks at 40. Pretty darn clear at that point. And tasty. Drink it within 2 months.
__________________
Primary #1: Empty #2: Empty
Secondary #1
: Empty #2: Black Currant Wine #3: Empty
Kegged
: Umlaut my Kolsch
Bottles
: Big 50 Barleywine, Framboise Lambic, Russian Imperial Stout, Barolo Wine, Berry Rhubarb Wine
On Deck: Dusseldorf Alt III, BGSA
solbes is offline
 
Reply With Quote
Old 06-26-2012, 07:06 PM   #9
Buna_Bere
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Boston, MA
Posts: 258
Liked 22 Times on 19 Posts
Likes Given: 3

Default

Quote:
Originally Posted by JSGT09 View Post
I kicked it off at 65 degrees, but then lowered it to 60 degrees based on some research here. I'm thinking about lowing it again to about 56 degrees
Yeast don't like having the temperature dropped when they're growing and fermenting, they told me. If you wanted to ferment at 56 a better fermentation schedule that the yeast would prefer would start at 56 and hold that for 2-3 days, then let it free rise up 3-5 degrees. By keeping the yeast cooler for the first 2-3 days you're supressing ester, and diacetyl, and fusel alcohol formation for a cleaner ferment.

I've used 2565 a few times, it's my current favorite yeast for pales and ambers. I start it at 58-59 and after 2-3 days I let it free rise to 62-63 then hold it. I start the crash cool at around day 10-12, I drop it to 30, after 3 days at 30 I filter coarse and start carbing, 4 days later I'm enjoying a beer.
Buna_Bere is offline
 
Reply With Quote
Old 06-26-2012, 07:10 PM   #10
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,372
Liked 238 Times on 197 Posts
Likes Given: 35

Default

Start on the low end and let it rise. After main ferm is done you will benefit from the higher temps. Personally I like the fruity presence of a Kolsch yeast. Seems like most people are wanting a lager from it, clean...My neighbor is a very "to style" type of guy and he dinged me for my last Kolsch not being fruity enough, said to ferment in the 60's next time.

My IIPA on Kolsch was ferm'd starting around 62 and free-rose to room temp. Was fantastic


__________________
_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast Kolsch 2565 Lager Questions Delaney Fermentation & Yeast 8 02-10-2012 12:39 AM
Question about Wyeast 2565 Kolsch Yeast LarsonLE Fermentation & Yeast 2 01-04-2012 02:18 PM
wyeast 2565 Kolsch taurean Fermentation & Yeast 1 08-08-2011 12:10 AM
Kolsch Wyeast 2565 and its unwavering activity seansbrew Fermentation & Yeast 3 05-22-2011 11:26 PM
Wyeast Kolsch 2565 Starter LarsonLE Fermentation & Yeast 9 02-16-2011 08:04 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS