Kolsch FAIL, or tastebuds WIN?

[DrDirt]

Just racked to kegs after 6 wks in fermenters and my Kolsch tastes strangely like... Sapporo?

 

[meddin]

I do like Sapporo (but not when it is supposed to be a Kolsch ). What was your fermentation temp?

 

[DrDirt]

62-64for a couple weeks and di-a rest at 68 for another week before secondary.

 

[Brew-boy]

Which yeast did you use?

 

[DrDirt]

Wyeast Kolsch.

 

[MonkeyWrench]

*EDIT* Deleted mis-information. Sorry for any confusion. I need to go wipe some egg off my face now...

 

[DrDirt]

/\
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WTF?


from the Wyeast website:

Flocculation: low
Attenuation: 73-77%
Temperature Range: 56-70° F (13-21° C)
Alcohol Tolerance: approximately 10% ABV

 

[Daddymem]

Um, yeah. Kolsch is pretty much as close to a lager yeast you can get with an ale yeast. Cold temps for fermentation and crisp and clean is what you get. I do mine around 60F.

 

[Daddymem]

Try cold conditioning it for a while. Mine got better after storage in lagering temperatures.

 

[Freezeblade]

Kolsch yeast needs to ferment hot, like 75-95* is good. 2 weeks at 64 and a week at 68 might not get you as clean of a fermentation. Kolsch is a modified red wine strand, much different than our beer strands.

Did you hit your FG? Maybe you have too much yeast still in suspension?

I would bring that secondary up to 90ish and see what happens.

I think you're talking about the dupont saison strain. which is apparently derived from a red-wine yeast. and needs high temps. klosch is opposite sides of the spectrum.

 

[ArcaneXor]

Kolsch yeast needs to ferment hot, like 75-95* is good. 2 weeks at 64 and a week at 68 might not get you as clean of a fermentation. Kolsch is a modified red wine strand, much different than our beer strands.

Did you hit your FG? Maybe you have too much yeast still in suspension?

I would bring that secondary up to 90ish and see what happens.

What did you smoke this morning?

 

[MonkeyWrench]

Wow, scratch that. Haha, I don't know what made me think about a saison. Must have been all that crack I smoked for breakfast.

 

[Brew-boy]

Crackly Jacks.....

 

[oceanselv]

62-64for a couple weeks and di-a rest at 68 for another week before secondary.

The fermentation temp was fine. No need for a diacetyl rest at that temp. What was your temperature for your secondary and for how long? I've used the same yeast as you did and had no problems. I hit my gravity of 1.012 within 2 weeks and transfered to my secondary at 35 for 4 weeks and bottle conditioned for 4 weeks and have a fine tasting kolsch. Give it some time and it should be ok.

 

[BrianTheBrewer]

Ya I agree with the above post. Give it some time. Cold condition if you still can. I have learned dropping the temp with that yeast for 3-4 weeks will give you a nice clean crisp taste and great clarity.

 

[DrDirt]

Okay, I have a keg in in the frige on gas now and it's quickly getting much better. Another couple weeks and we should be fine.

 

[android]

you know, now that you mention the sapporo similarity, i notice it too. not necessarily a bad thing.

 

[Irrenarzt]

Sapporo love you longtime