Search results

I've used Fermolager W in 7 different batches. About 50/50 fermented 20c (at 12psi) and 10c (at 12psi). Generally speaking, it is very similar to to 34/70 with a few notable observations. Slightly lower attenuation. My average across the 7 batches is 79.5%. Across 12 batches with 34/70 average...

I had the exact same experience, with the extra bonus of it also being very acidic. Like you, I also under-pitched. Glad to see that others are having better results.

I just used some 2019 Cascade from hopsdirect in a pale ale last week. So far, taste is as expected.

20% Vienna is going to add a lot of malt flavor and body, regardless of the yeast strain.

Work in the industry. This is correct.

Hello from Maltby.

I also lager my Kölsch 4-5 weeks post fermentation.

Sorry for the late reply. Yes, I am building properly sized yeast starter (or more often re-pitching from a previous batch) and supplementing O2 post chilling on the way to the fermenter.

Congrats! What competition? 2565 is my least yeast used Kolsch strain, so I don't have much data for it. I've never used K-97. As with you, WLP029 was also my least favorite yeast - it was the fruitiest of the collection. I've not brewed with K-97, it was the next strain for testing when I...

US-05 will not make a hazy. However, London 3 is considered one of the better hazy yeast strains.

This my technique as well. Good luck on your chase, feel free to ask questions.

12-12.5c temp and 12-15psi.

The 3 Kolsch strains I've worked with, G03, 2565, & 029 all express huge amounts of fruit esters. So much so, that I've taken to describing many American Kolsch styles beers as "fruit salad". Over the course of last year, I experimented with fermentation temps as well as pressure. Cold and...

12-12.5c fermentation temperature. Fermenting under pressure is specifically for suppressing the ester profile. I've not used K-97, so I can't speak to it's performance.

Imperial Dieter (G03) fermented at 12-12.5c under 12-15psi pressure will get you what you're after. I spent much of last year chasing the Kölsch dragon.

I've used Kölsch strains from Wyeast, White Labs, and Imperial. G03 from Imperial is my absolute favorite of the group. Finishes in a week under pressure at 12.5c. Clears reasonably well, and leaves a balanced ester profile that doesn't scream "fruit salad" like most Kölsch strains.

Thank you. I wish everyone gave recipes in %,α,ibu and metric units.

Sounds like you have a far amount of work into this. Do you mind sharing the recipe?

I found the same in my research. The NZ Pils I mentioned has 4% wheat.

I just made a NZ Pils a few days ago with the following. It isn't done fermenting, but the brewery smelled super dank and piney. I'm looking forward to it. Green Bullet Southern Cross Pacifica Nelson Sauvin