Kolsch octoberfest

[alcholfurbrains]

Anyone brew a octoberfest with kolsch-style yeast?

 

[eadavis80]

I have not used a "Kolsch" yeast officially, but I did 2 batches of N. Brewer's Oktoberfest extract kit - one with 2112 and the other with 1007 and both were good - fermented in the low 60's.

 

[Michigan_Wolfman]

I've never tried anything like that, but it sounds like an interesting beer experiment. Kolsch ferments on the cooler end of the ale spectrum, so I would think what you'd end up with would be a nice, clean ale version of an Octoberfest. I would suggest primary fermentation at around 60 degrees, using a swamp cooler or whatever method you have to maintain a consistent fermentation temperature, then racking to a secondary fermenter and lagering as close to 50 degrees as you can get for another week or two before bottling or kegging.

 

[alcholfurbrains]

Just keged an Octoberfest from AIH with S-23 and brewed the same kit yesterday with W2565 kolsh yeast going to see what the difference is ill post it next month

 

[dmtaylor]

I would like to try this someday. I imagine WLP029 would turn out especially clean and tasty. I'm starting to like that strain better than Wyeast 2565, which always ends up so dang cloudy and yeasty unless you add gelatin. WLP029 turns out clean no matter what you do to it.

 

[Kent88]

If you consider Wyeast 1007 a Kolsch yeast than I've seen a youtube video of that being done. After primary it was lagered in the keg for 2 or 3 months and came out pretty clear. I've used 1007 before in what I considered a Kolsch and it was pretty good. The yeast did settle out in the bottle after a few weeks and it tasted pretty good.

 

[botigol]

I'm pretty sure that I read in the thread that Biermuncher's OktoberFast has been done with kolsch yeasts. Also, Ed Wort's Oktoberfest Ale was designed with WLP029.

https://www.homebrewtalk.com/showthread.php?t=39021

https://www.homebrewtalk.com/showthread.php?t=38880

 

[jwalk4]

http://brulosophy.com/recipes/moktoberfest/

Schott's (m)Oktoberfest uses a kolsch yeast.

 

[joshesmusica]

http://brulosophy.com/recipes/moktoberfest/

Schott's (m)Oktoberfest uses a kolsch yeast.

Damn, you beat me to it!

Highly recommend this recipe! Keg kicked before October did.

 

[lowtones84]

You can also "lager" in the bottle if you don't have a temp controlled area large enough for an entire fermenting vessel. I did this with a vienna lager that I made with a kolsch yeast and it worked like a charm. Bottled, let it carb/condition for two weeks. Popped one to make sure it was good to go, then into a cold fridge went as many of them as I could fit for 2-3 weeks.

 

[BrewerBrad82]

I did this exact thing (Ok, it was a doppelbock...) but I fermented it out with Kolsch yeast and it took a silver medal at one of the big competitions in these parts.

The key is keeping it in the lower 60F range, it will give a lager-type clean profile.

 

[dmtaylor]

Brulosophy ran an experiment that essentially concluded that WLP029 doesn't care whether it's fermented cold or hot, it will always produce a very clean lager-like ale. Even above 70 F.

Wyeast 2565 is not the same. Who knows what it would do warm. I haven't tried it. But I do plan to play with WLP029 some more. I already liked it. Now I'm intrigued.

 

[unionrdr]

I was going to mention WL029 myself, as it's sweet spot is 65-69F. Very lager-like balance between the hops & malts. Nice lil bit of crispness on the back when served cold in my experience. I've been using it for my hybrid lager experiments to get that old school lager flavor I remember the flavor of. Should work great here.

 

[lowtones84]

I can't completely agree with WLP029 being completely lager-like in the mid 60's. While still very clean, there is a subtle almost white wine character at those temps. At least for me, and I've heard others say the same. Even then, really not a big deal and still a great choice for a pseudo-lager.

 

[unionrdr]

I've seen it get sluggish below 64F or so. So the recommended 65-69F sweet spot they give has been working for me? No wine-like flavors though...

 

[dmtaylor]

I have yet to taste any wine-like flavors in any beer using either WLP029 or 2565. Maybe I'm just not looking hard enough for it. I figure if it's going to taste like wine, I'm going to notice it. But I don't. Not ever. And, I'm BJCP Certified. I'm beginning to wonder if these old sayings about winey flavors, cidery flavors, whatever etc. from the olden days of homebrewing are just a big load of poo, old Papazianisms die hard, etc.

 

[joshesmusica]

I fermented this one at 14C and it came out great, in my opinion. When my wife tried it (she hates lagers), she said, yeah it really has that lager-like taste to it. So I'd say it was pretty successful for a hybrid yeast, haha.

 

[unionrdr]

Yeah, it definitely has that lager-like balance between the hops & malts. That's a big plus to me.

 

[alcholfurbrains]

Just sampled my 2565 kolsh octoberfest and it's really good. Definitely not as sweet or maybe not as malty as with the s23 more like I guess an American octoberfest I would explain. Really mellow and smooth. This keg isn't going to last long one of those all day beers more lager like in my mind than the s23 batch.

 

[unionrdr]

you know, I've often wondered if WL029 might go all the way back to when the yeast(s) they were using could be fermented warm or cold, depending on what they were brewing? Back before yeasts were so specialized? It seems to be inferred from some things I've read?...

 

[Amadeo38]

Bringing this one back from the dead to ask if anyone has done this with the Imperial (brand) Kolsch yeast (G03 Dieter)? I special ordered some from my LHBS so that they could meet a minimum for order size, and need to get my marzen started this weekend. Wondering if anyone has experience with profiles for different ferm temp ranges with this yeast? Does it mimic that of WP029 in that fermenting at 60F will achieve more of a lager-like character?

 

[SEndorf]

Interesting . I don't see a kolsch yeast as making a true Oktoberfest, but I'd be interested to hear results of this. Too bad the dead thread posters never responded with their results.
I've always used a German Bock Lager yeast for Oktoberfest. I'm open to stepping outside the box.

 

[Amadeo38]

Interesting . I don't see a kolsch yeast as making a true Oktoberfest, but I'd be interested to hear results of this.

Yeah, I’m not expecting it to be spot-on, but it’s getting late and October (Winter) is Coming. Just wish I had the forethought to order the Imperial Harvest instead of Dieter. All I knew is that I was tired of WLP029 crapping out early on me and I threw out my culture after the fourth sub-par batch with that strain.

 

[Amadeo38]

One week in and it’s pretty spot on! Gravity is still a bit high (1.018) so I’m going to let this Dieter ride at the high end of the temp range for another week before lagering. Pleased with the color and flavor thus far.