I love Kolsch yeast

[Bru]

Whenever I brew I try split into two batches with two different yeasts.
So far WLP029 is becoming my favorite. Ive made : Koslch (obviously), Munich Dunkel and a Dry Stout with it. Each time its been fantastic. The best one so far was the stout. Its was really smooth, clean and dry - like a light baltic porter or schwartzbier. If you havn't played around with Kolsch yeast I can recommend it.

 

[permo]

I am using WLP029 for an American Pale Ale very soon. I think it is going to be an excellent beer.

 

[petep1980]

I have used Wyeast 2565 3 times now and it's unreal for malty pseudo lagers.

 

[Bach7210]

I just made a Kölsch with the Wyeast 2565 and I plan to wash it for use later on. How do you guys think it would do with an oatmeal stout? I like the WLP004 for my stouts, but you've got me intrigued by this post.

 

[osagedr]

Very good info; I am about to do my first AG batch (a Kolsch) with this yeast. I'll definitely be washing it!

 

[Bru]

Split it into two fermentors and try WLP029 in the one and WLP004 in the other to compare. Let us know. I don't think you will be disaappointed

I just made a Kölsch with the Wyeast 2565 and I plan to wash it for use later on. How do you guys think it would do with an oatmeal stout? I like the WLP004 for my stouts, but you've got me intrigued by this post.

 

[petep1980]

I just made a Kölsch with the Wyeast 2565 and I plan to wash it for use later on. How do you guys think it would do with an oatmeal stout? I like the WLP004 for my stouts, but you've got me intrigued by this post.

I think it may over-shadow the specialty malts in an Oatmeal stout.

 

[permo]

I don't think you will be dissapointed by this yeast at all in a stout. To be honest, I was thinking of using it in my next imperial stout. I will probably keep he OG around 1.090 and see what this yeast can do. My experience is that it is a great attenuator when kept in the upper sixties. It may be the most under appreciated strain in while labs lineup.

 

[petep1980]

I don't think you will be dissapointed by this yeast at all in a stout.

My apologies, I was talking about the Wyeast strain.

 

[permo]

I am not familiar with that strain, but my understanding is that it really isn't a kolsch strain, but a german ale strain.

 

[KevinW]

WLP029 for me. I have about 6 empty tubes and no bad batches! My first Kolsch attempt came out super light, like SRM 3.5. Good clean flavor, not a lot of flavor, but what is there is good and malty!
BTW I am brewing a modified version of that Kolsch this Saturday so off to the LHBS for more WLP029!

 

[petep1980]

I am not familiar with that strain, but my understanding is that it really isn't a kolsch strain, but a german ale strain.

I have never had a real kolsch nor a german ale. I do know it has worked well in the mid 50s to create killer, albeit not horrible crisp, pseudo lagers.

 

[Bru]

Is a Kolsch not a German Ale ?

 

[v2comp]

Is a Kolsch not a German Ale ?

technically yes, but also technically, what we brew isnt really a Kolsch as it isnt brewed in cologne Germany......

 

[doctorRobert]

technically yes, but also technically, what we brew isnt really a Kolsch as it isnt brewed in cologne Germany......

Only in Germany\Europe. We Americans can call whatever we want Kolsch.

 

[remilard]

In practice, most commercial brewers in the US follow the wine industry and respect European appellations and so US examples will either not be called Kolsch at all (Alaskan Summer) or will qualify the use of Kolsch (Schlafly Kolsch Style Ale).

 

[permo]

I think the wyeast strain wasn't actually derrived from a German Kolsch brewery, whereas the Whitelabs strian was. Not that I care, I am sure they are both awesome.

 

[remilard]

I think the wyeast strain wasn't actually derrived from a German Kolsch brewery, whereas the Whitelabs strian was. Not that I care, I am sure they are both awesome.

Wyeast 2565 is used to produce Kolsch, it was derived from a German yeast supplier.

That's like saying if you buy a tube of 001 it isn't an American Ale yeast because you didn't get it from an American Ale brewery.

 

[permo]

Wyeast 2565 is used to produce Kolsch, it was derived from a German yeast supplier.

That's like saying if you buy a tube of 001 it isn't an American Ale yeast because you didn't get it from an American Ale brewery.

I just read that somewhere about the wyeast strain. No big deal, not trying to stir the pot here.

I just checked wyeasts website and they do say that probable origin is Cologne, Germany for 2565.

I just find it odd that their respective manufacturers have such different fermentation specifications for the two strains if they are both from the same region and have been conditioned to brew similar styles of beer.

I do find it interesting that these strains have a fairly high ABV tolerance...%10 or higher. WLP029 may have to get dumped into a german style barley wine

 

[ChrisKennedy]

WLP029 is pretty much the best yeast ever. I have only really used it in kolsch, pilsner and alt, but it is awesome if you treat it right. You need to pitch a lot, ferment cool, but it produces some awesome flavors. Much more interesting to me than any other yeast character.

 

[permo]

WLP029 is pretty much the best yeast ever. I have only really used it in kolsch, pilsner and alt, but it is awesome if you treat it right. You need to pitch a lot, ferment cool, but it produces some awesome flavors. Much more interesting to me than any other yeast character.

I agree with you, and what is very kind of "under the hat" about it, is that it attenuates near %80!

If you ferment above 70 it starts to throw esters, but even those aren't that bad.

 

[Bach7210]

I think I know what is going to be at the top of the shopping list the next time I visit the LHBS.

 

[Brocster]

WLP029 is pretty much the best yeast ever. I have only really used it in kolsch, pilsner and alt, but it is awesome if you treat it right. You need to pitch a lot, ferment cool, but it produces some awesome flavors. Much more interesting to me than any other yeast character.

I love WLP029. I have two batches of Kolsch on drinkable right now, one on tap and one bottled. Biggest hit I ever made. I have four more batches fermenting as we speak.

You do want to be a little more precise with it, but it makes one heck of a beer. It really brings out a smooth flavor from the malt and let's small hop additions shine.

I love the stuff and have a bunch washed in reserve.

 

[permo]

I just took at peak at my fermenter with the WLP029 on an APA (1.055 OG), and it is just chugging away at 65 degrees like a champ. I am getting thirsty just thinking about how good it is going to be. I mashed this one at 152, so I am hoping the yeast leaves it be at 1.015 or so, but I bet it goes lower. That's the way this strain goes.


I am so darned in inclined to make imperial stout or robust porter with it....i think that would be an amazing beer.

 

[Brocster]

I just took at peak at my fermenter with the WLP029 on an APA (1.055 OG), and it is just chugging away at 65 degrees like a champ. I am getting thirsty just thinking about how good it is going to be. I mashed this one at 152, so I am hoping the yeast leaves it be at 1.015 or so, but I bet it goes lower. That's the way this strain goes.


I am so darned in inclined to make imperial stout or robust porter with it....i think that would be an amazing beer.

It does attentuate awesome. I mashed lower on my Kolsch beers, but I did get 84%.

I like the idea of putting it to work on a nice American Stout...... 1.064 with 60 IBU's or such.

 

[permo]

It does attentuate awesome. I mashed lower on my Kolsch beers, but I did get 84%.

I like the idea of putting it to work on a nice American Stout...... 1.064 with 60 IBU's or such.

Agreed, a nice american stout..


12.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 77.42 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 6.45 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 4.84 %
0.75 lb Victory Malt (25.0 SRM) Grain 4.84 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.23 %
0.50 lb Roasted Barley (300.0 SRM) Grain 3.23 %
1.00 oz Chinook [11.50 %] (60 min) Hops 31.7 IBU
1.00 oz Chinook [11.50 %] (15 min) Hops 15.7 IBU
1.00 oz Cascade [4.80 %] (10 min) Hops 4.8 IBU
1.00 oz Cascade [4.80 %] (2 min) Hops 1.1 IBU
1.00 oz Williamette [4.80 %] (1 min) Hops 0.6 IBU

mash at 154 and let WLP0129 go to town.

I am wondering if a nice cold crashing and lagering period would benefit a brew of this nature?






now that's american!

 

[Bach7210]

This is about 15 hours after pitching onto a yeast cake of Wyeast Kölsch.

I've never seen krausen like that before! Lag time on this was about 60 minutes.

 

[crammer]

I've used the WPL029 on the AHS Texas Kolsch (mini-mash) and it turned out great. I'm brewing the AHS Altbier (mini-mash) with the WPL029 today.

 

[Craigvu]

brewed a German Pilsner/Amarillo SMASH yesterday with WLP029, and it just started bubbling away. Mashed low (150F), so I'm hoping for good attenuation based on previous comments about this yeast. I'm pleasantly surprised at how quickly fermentation started....I've read a lot about 36+ hour delays.

Anyone have suggestions about good brews to pitch on top of this cake in a few weeks?

 

[Austin_]

I recently pitched an Oktoberfest on a Kolsch cake and it's shaping up quite nicely. I'll let you know in another month.