Kolsch Yeasts

[radwizard]

Im interested in getting into this style. Ive never brewed a Kolsch, but want to start experimenting and hopfully nail a house recipe.
Im curious about fermentation temps used to get great results for the style.
My fermenter is controlled via chill water source from a cooler with ice. It has been easy to maintain temps in the 60s, which is all i have needed so far.

It seems most people are going into the lower 50s for this beer.
Im thinking I can hold a steady temp in the upper 50s or right around 60.
Is there a particular yeast that would be good here?

Do you think with my temps i can make a top notch Kolsch?

 

[KeninMN]

Temperatures in the 60s are fine. Just be aware that they are poor flocculators and that you will require either a lot of time to "bottle lager" in order to get them to drop clear or else have the capability to cold crash in bulk to near freezing.

 

[dmtaylor]

Anything around 60 F is just fine for either of the two commercially available Kolsch yeasts. Differences:

WLP029 - finishes and clears faster, very clean and somewhat bland flavor.

Wyeast 2565 - takes about 6 weeks to finish and clear, more interesting flavor profile.

I've used both yeasts many times, and still do, depending how fast I want the beer done. If I'm not in a hurry, I'd use the 2565. If I don't want to wait, WLP029 is good too.

One hybrid yeast I have NOT yet tried is the dry yeast K-97. This might not be a Kolsch yeast, might be more of an altbier yeast similar to Wyeast 1007. However, it uses the same temperature and should make a good interesting hybrid ale if it is in fact anything close to 1007. So this is a possible third option. I'd be curious to hear others' thoughts on it.

 

[radwizard]

Great info. Thanks!

 

[hottpeper13]

I like the flavor of 2565 more then 029, so I brew 10 gal and split between 2565 and nottingham. The notty ferments best at the same temps and is ready in ~4weeks, when the notty kicks the 2565 is ready. My next one is using 34/70 at high 50's like 2565.

 

[dmtaylor]

I like the flavor of 2565 more then 029, so I brew 10 gal and split between 2565 and nottingham. The notty ferments best at the same temps and is ready in ~4weeks, when the notty kicks the 2565 is ready. My next one is using 34/70 at high 50's like 2565.

Neat idea! I recently tried W-34/70 warm and didn't get very good results. However, WLP810 turned out very nice in the low 60s.

 

[Dog House Brew]

My favorite Kolsch yeast is Giga021. I have a batch split with 029, 2565, and 021. 029 for me, is very lagerish, not so Kolsch like. 021 clears well like 029, and has that Kolsch flavor like 2565. All are very good for sure and you can't go wrong. I pitch at 58 and let it rise and hold at 62. My favorite style for summer no doubt.

 

[TurnipGreen]

I regularly use WL 029 right around 60. Works great. I have used K 97 for a kolsch it took forever to clear and the yeast didn't quite taste like a kolsch. It was an ok beer maybe better suited for an alt like mentioned above.

It's a fun simple beer to make. And awesome to have on hand for the hot summer months.