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Old 09-02-2008, 02:16 PM   #1
AnOldUR
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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. It’s 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?

 
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Old 09-02-2008, 02:21 PM   #2

When I make my Roggenbier, I use Wyeast 3056. That strain gets the typical banana/cloviness with some other interest fruity notes.

If I can get off my lazy arse and bottle some this week, I'll have a sixer for you when we meet up.


 
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Old 09-02-2008, 03:54 PM   #3
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Quote:
Originally Posted by flyangler18 View Post
When I make my Roggenbier, I use Wyeast 3056. That strain gets the typical banana/cloviness with some other interest fruity notes.
Yeah, the other two Ryes I brewed used wheat yeast, but I was surprised to see Wyeast give the wheat/rye style guideline to a Kolsch yeast. Thought it might be worth a try, but was hoping someone had experience with it.

I did a 3 ½ gallon batch so I could ferment in an freed up 5 gallon carboy. The recipe I came up with was 50% flaked rye. I was expecting lautering problems. The first running was a little slow, but both batch sparges went well. The half pound of rice hulls must of done the trick. Hopped this one with Williamette.

Quote:
Originally Posted by flyangler18 View Post
If I can get off my lazy arse and bottle some this week, I'll have a sixer for you when we meet up.
Either way, looking forward to the meeting.

 
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