Thanks for the suggestion! I'll definitely look into that. Augustiner is my favorite for helles so far but from a quick search it looks like the Andechs strain is definitely worth trying. My wife is a microbiologist so I had ready access to both agar plates and a minus 80 if I really like it. She's a patient woman...
![Lallemand-Lager-5-1-768x799[1].png](https://cdn.homebrewtalk.com/data/attach/751/751098-Lallemand-Lager-5-1-768x799-1-.png "Lallemand-Lager-5-1-768x799[1].png")
Seconded this yeast is good candidate for a Kolsch.
TAN: are you seeing much difference in attenuation with different mash temps?
hmmm...I do 60 minute mashes as my standard (BIAB) and I see noticeable differences in attenuation with different mash temps. I tend to think that mash temp driven attenuation does not have a massive impact on the overall character of the final beer, but I do use mash temps to help balance the ABV. The Brulosophy mash temp experiments where people could not pick out differences in the final beer did show a remarkable and consistent correlation between mash temp and attenuation/ABV.i've subscribed to the theory that mash temps don't matter that much with modern, well- (some would say over-) modified malts. i've made the same recipe at 148 and at 156 using Briess malt from the same bag and got the same attenuation - FGs were within 2 points, IIRC, which i don't count as a difference. my reading could have been off by that much
How did you like Novalager? I got a pack in my grab bag winnings for my Kolsch, and was thinking of using it in the exact same Kolsch recipe. It's a super simple recipe, so I should be able to tell the difference from the yeast. Wondering what your experience was with it.
It was an okay beer. It was a hoppy Pilsner (West Coast Pilsner) with Citra and Mosaic in the mix. The grain bill also had some Honey Malt and Wheat Malt in the mix. The beer did not have the same lager-y character as some similar beers I have made with W-34/70, but there were quite a few differences between those batches and the NovaLager one.
Ok. Thanks for the feedback. I might try it in my Kolsch recipe. Red apple is "appropriate" for the style, so it might work out well!
What was the final gravity? Maybe the lower mash temp beers are not finishing as low as they should to be different? I have really tried to work on attenuation in recent years and it is one of the toughest parts of brewing - to get really good attenuation. 1.008 or below.TAN: are you seeing much difference in attenuation with different mash temps?
i've subscribed to the theory that mash temps don't matter that much with modern, well- (some would say over-) modified malts. i've made the same recipe at 148 and at 156 using Briess malt from the same bag and got the same attenuation - FGs were within 2 points, IIRC, which i don't count as a difference. my reading could have been off by that much
mash time seems to be a more relevant lever to pull: kill mash after as little as 20 mins if you want some residual dextrines; go 60 mins or more for full conversion.
What's been your secret? Mine:
I single infusion mash at 146 for my Kolsch, and I routinely get 1.008 or so. I'm going to step mash my next one to see if I can get it even drier. 131F 10-15 min, 145 30 min, 158 40 min. Should create a very fermentable wort.
Trying to get the lower end of the temp for the beta amylase to kick in. Reading Gordon Strong's book on Brewing Better Beer at the moment, and he seems to encourage 131-145-158.
Are you against a protein rest? Everything I've researched on them is they eliminate chill haze and help head retention.
Indeed, a protein rest at 122 F can be detrimental. This is why most people these days aim for 131 F. Looks like you're building in a little insurance to avoid 122 F. This is wise. Or, perhaps the wisest thing is to just not do any protein rest at all. 21st century malts don't really need it.
I used it for the first time with a Czech amber lager. Fermented at 15C then raised it slowly to 25C. Very pleased. Grain bill shined.
