'New' Lallemand Yeasts - New England and Kolsch

[Mer-man]

20C

Ok, just curious about how long that took -- maybe not the world's fastest, but if it tastes good that's what matters

 

[brewdude88]

I've got two batches with the New England strain under my belt. double IPA and pale ale. both came out great. Hearing this was the conan strain I underpitched a little and fermented at 68. I did indeed get the peach aroma that compliments the hops very well. bottom line, I will keep this strain in my yeast bank. Have the kolsch yeast, just haven't used it yet (fall is here and I've been stuck into brewing stronger, hoppier beers)

 

[Coffeeturnal]

To those with experience with the New England strain... Any diacetyl issues? I used the Conan strain from another yeast lab twice and it _would not_ clean up until I pitched some US-05. It wasn't my 100% favorite anyway... but I'm just curious.

 

[brewdude88]

To those with experience with the New England strain... Any diacetyl issues? I used the Conan strain from another yeast lab twice and it _would not_ clean up until I pitched some US-05. It wasn't my 100% favorite anyway... but I'm just curious.

No diacetyl from this yeast, or any other ale yeast since I acquired the ability to micromanage my fermentation temperatures.

 

[peterj]

I rehydrated 1 pack of the New England and pitched into 5.5 gal of 1.051 ESB at 68F. So I just did a typical dry yeast pitching rate. It started fermenting the next day, so lag time was not really an issue. Started raising the temp after about 3 or 4 days slowly up to about 71F. It did take about 10 days to fully finish fermenting down to FG, which was 1.012. So pretty good attenuation especially since this was a quick extract batch I was using to try out the yeast, and there was 1.25 lbs of crystal malts in it. When transferring to keg (Day 14) there were some big yeast rafts/flakes remaining on top with similar flat chunks in the yeast cake, which was kinda weird. The beer had a slight haze but was overall pretty clear and tasted good in the hydrometer sample.

I've had it in the keg for about a week now and I think it tastes really good. It is fairly fruity in a really nice stone fruit, tropical, maybe red apple kind of way. No diacetyl or any other off flavors that I can detect. Definitely not as Englishy as 1318 and not quite as fruity, but the esters it has are really nice. I've never used Conan so I can't really compare it to that.

Honestly I can't stop drinking it. Definitely want to try this in an IPA, and I will probably use it for a lot of my American and British styles. As others said, Label Peelers has it for about $6 and they just had a Halloween sale where I got a couple packs for $4.50 each. Free shipping for dry yeast too. I bought the Koln yeast during that sale too just to try it out. Glad to hear it has some positive reviews.

 

[moreb33rplz]

Keep the reviews coming!

 

[Johst12]

When the yeast was new, they had a 1g/l pitch rate, now they tell you to use their pitch-rate-calculator, that gives you an even higher pitch rate. 1,33 g/l for the Köln in a 12°P wort.

https://www.lallemandbrewing.com/en...orner/brewing-tools/pitching-rate-calculator/

 

[Keggsovereasy]

I pitched 2 packets of the NE IPA on a batch of NEIPA with a OG of 1.067. I rehydrates in wort that I pulled off and cooled while doing the 40 minute hop stand. Rehydrate wort was 75 when I pitched. Rehydrates for 20 minutes before pitching that mixture into the batch. Put in a 64 degree room and fermentation started in about 6 hours and is at high krausen now about 60 hours post pitch.

Interestingly enough, I went to the website and they recommended pitching 4 packets!!! That seems crazy to me. Hoping I didn’t under pitch.

 

[duelerx]

I pitched 2 packets of the NE IPA on a batch of NEIPA with a OG of 1.067. I rehydrates in wort that I pulled off and cooled while doing the 40 minute hop stand. Rehydrate wort was 75 when I pitched. Rehydrates for 20 minutes before pitching that mixture into the batch. Put in a 64 degree room and fermentation started in about 6 hours and is at high krausen now about 60 hours post pitch.

Interestingly enough, I went to the website and they recommended pitching 4 packets!!! That seems crazy to me. Hoping I didn’t under pitch.

In my opinion 4 packets is more expensive than buying liquid and making a starter.

 

[bamcisman]

In my opinion 4 packets is more expensive than buying liquid and making a starter.

Yeah that seems excessive

 

[Keggsovereasy]

That’s why I went with only 2 packets of yeast for the NE IPA. Interestingly, my final gravity after 7 days is 1.014.

 

[rhys333]

Any updates on the Lallemand Kölsch dry yeast? Does it take as long to ferment as 2565 and will it produce the characteristic fruity flavors at warmer temperatures?

 

[BeerFst]

Any updates on the Lallemand Kölsch dry yeast? Does it take as long to ferment as 2565 and will it produce the characteristic fruity flavors at warmer temperatures?

I have a pseudo kolsch on tap, single hopped with cashmere and Decently dry hopped. I’d say the beer came out alright. I don’t think it’s that fruity, even the cashmere is pretty light.

One rehydrated packet. Mashed at 150 for 75 minutes.

1.046 OG
1.010 FG

6/20 Pitched @ 69F
Fermented 65 (trying for the fruitiness)

6/27 1.012, dry hopped 1oz, spunded
6/28 AM bumped temp to 67F, left hydro on counter from day before, down to 1.010

6/28 PM bumped to 69

6/30 started crash, new hydro sample stayed at 1.010

I later dry hopped with another 2oz cashmere cause I wasn’t happy with the beer. I also added gelatin but I don’t see where that is. It’s much better a month later but not sure I’d use this again vs just doing a hoppy Pilsner or using something like San Diego super

 

[rhys333]

I have a pseudo kolsch on tap, single hopped with cashmere and Decently dry hopped. I’d say the beer came out alright. I don’t think it’s that fruity, even the cashmere is pretty light.

One rehydrated packet. Mashed at 150 for 75 minutes.

1.046 OG
1.010 FG

6/20 Pitched @ 69F
Fermented 65 (trying for the fruitiness)

6/27 1.012, dry hopped 1oz, spunded
6/28 AM bumped temp to 67F, left hydro on counter from day before, down to 1.010

6/28 PM bumped to 69

6/30 started crash, new hydro sample stayed at 1.010

I later dry hopped with another 2oz cashmere cause I wasn’t happy with the beer. I also added gelatin but I don’t see where that is. It’s much better a month later but not sure I’d use this again vs just doing a hoppy Pilsner or using something like San Diego super

Awesome. Thanks for the detailed reply,

 

[Mer-man]

I did a koolsch with the dry yeast and found it pretty bland. It did floc out pretty well.

 

[yeastseeker]

I did a koolsch with the dry yeast and found it pretty bland. It did floc out pretty well.

Ive had beers made with it, they are very clean, but lacked "Kolsch" quality. They were greate blonde ales though.

 

[skysmyzer]

I did a koolsch with the dry yeast and found it pretty bland. It did floc out pretty well.

Ive had beers made with it, they are very clean, but lacked "Kolsch" quality. They were greate blonde ales though.

What temperature did you ferment at?

 

[yeastseeker]

didnt make them myself, it was at a homebrew club meeting,

 

[skysmyzer]

I've got a Kolsch in the fermenter at 16.5 C right now, will be interesting to see how it turns out after reading the comments above.

 

[ThenFalcon]

I've also got a Kolsch fermenting at 16C. Mine took a couple days to get started, but seems to be going steady now.

 

[Mer-man]

I've also got a Kolsch fermenting at 16C. Mine took a couple days to get started, but seems to be going steady now.

That's the other thing -- it took 36 hours to really get going.
17C ramping to 19C over a week.
73% apparent attenuation

 

[skysmyzer]

After ~36hrs to get going as well mine ended up going from 1.050 - 1.012. 75% Apparent. I just got round to bottling this one in the weekend.

 

[ThenFalcon]

Mine started at 1.049 and went down to 1.008, so around 80%. It's been sitting in a keg for a week, but hasn't completely cleared yet. I didn't add any gelatin (yet).

 

[rhys333]

It's weird, but I'm noticing that Lallemand Voss Kveik tastes very kölsch-like. My pale ale definitely has that white wine background characteristic I get from WY2565 Kölsch strain. I fermented 5.5 gallons of a 1.050 ale at 30C with half a packet of the dry yeast (7.5g).

My plan is to brew a simple kölsch with it next and see if it stacks up.

 

[peterj]

I rehydrated 1 pack of the New England and pitched into 5.5 gal of 1.051 ESB at 68F. So I just did a typical dry yeast pitching rate. It started fermenting the next day, so lag time was not really an issue. Started raising the temp after about 3 or 4 days slowly up to about 71F. It did take about 10 days to fully finish fermenting down to FG, which was 1.012. So pretty good attenuation especially since this was a quick extract batch I was using to try out the yeast, and there was 1.25 lbs of crystal malts in it. When transferring to keg (Day 14) there were some big yeast rafts/flakes remaining on top with similar flat chunks in the yeast cake, which was kinda weird. The beer had a slight haze but was overall pretty clear and tasted good in the hydrometer sample.

I've had it in the keg for about a week now and I think it tastes really good. It is fairly fruity in a really nice stone fruit, tropical, maybe red apple kind of way. No diacetyl or any other off flavors that I can detect. Definitely not as Englishy as 1318 and not quite as fruity, but the esters it has are really nice. I've never used Conan so I can't really compare it to that.

Honestly I can't stop drinking it. Definitely want to try this in an IPA, and I will probably use it for a lot of my American and British styles. As others said, Label Peelers has it for about $6 and they just had a Halloween sale where I got a couple packs for $4.50 each. Free shipping for dry yeast too. I bought the Koln yeast during that sale too just to try it out. Glad to hear it has some positive reviews.

Oh yeah, I feel like I should go back and revisit my review of the New England strain. I used it in a couple more beers, and I'm actually not really a fan. The flavor is ok, but there's something about it that I don't really like that was distinct in all the beers I did with it. Also it acted really weird, almost like it was a diastaticus strain or something (Lallemand says it's not). I have a Tilt so I was watching the SG. It would have an initial big drop then level out for a couple days, but then it would just slowly keep dropping about 1 point every day or two for a few weeks. I would eventually just keg the beer, but I'm not positive that it would have stopped. I thought maybe I had an infection, but I brewed with other yeasts in between and they acted normally. It ended up leaving the beers too dry and the yeast flavors weren't that great anyway so I decided not to use it anymore.

But Lallemand just came out with the Verdant IPA yeast that is basically a variant of 1318. I just ordered a couple packs from Label Peelers and I can't wait to brew with them.

 

[Northern_Brewer]

It's weird, but I'm noticing that Lallemand Voss Kveik tastes very kölsch-like. My pale ale definitely has that white wine background characteristic I get from WY2565 Kölsch strain. I fermented 5.5 gallons of a 1.050 ale at 30C with half a packet of the dry yeast (7.5g).

My plan is to brew a simple kölsch with it next and see if it stacks up.

Well genetically the kveik family seem to be the result of a kolsch-like yeast hybridising with an unknown (presumably local Scandinavian) yeast, so it's not as ridiculous as it sounds.

 

[rtstrider]

I wanted to put in my 2 cents on the Koln yeast. I was unaware that this needed a higher than normal pitch rate until after the yeast was pitched. According to Lallemand 2 yeast packs should be used. I used 1 pack in 5.5 gallons 1.049 og wort. The fermenter was chilled to 59f. This is the slowest yeast I've ever used. It took right over 36 hours just to see VERY minimal activity and 60 hours for a slight krausen. It may be due to the pitch rate, but, it may just be the yeast itself. This is a very simple brew. 90% 2 row 10% wheat malt, FWH Magnum, 15 min Hallertau MF, bittered to around 20 ibus. The pilsner water profile is being used from brewers friend. Once this brew is ready I'm going to take it to the lhbs/brewery and see what liquid strain they think this is close to. I wanted something light and plain jane to get a fill for the yeast before I really developed a rock solid recipe.

 

[rhys333]

I wanted to put in my 2 cents on the Koln yeast. I was unaware that this needed a higher than normal pitch rate until after the yeast was pitched. According to Lallemand 2 yeast packs should be used. I used 1 pack in 5.5 gallons 1.049 og wort. The fermenter was chilled to 59f. This is the slowest yeast I've ever used. It took right over 36 hours just to see VERY minimal activity and 60 hours for a slight krausen. It may be due to the pitch rate, but, it may just be the yeast itself. This is a very simple brew. 90% 2 row 10% wheat malt, FWH Magnum, 15 min Hallertau MF, bittered to around 20 ibus. The pilsner water profile is being used from brewers friend. Once this brew is ready I'm going to take it to the lhbs/brewery and see what liquid strain they think this is close to. I wanted something light and plain jane to get a fill for the yeast before I really developed a rock solid recipe.

I would consider the Lallemand Voss Kveik strain. As per my above post, I brewed a kolsch with it. I kegged it 3 days ago and it definitely has the subtle white wine character I associate with the style. I don't yet know how it's going taste after lagering, but so far so good. I cannot tell the difference between this and the WY 2565 Kolsch strain.

Edit: WY 2565. Got the numbers wrong.

 

[rtstrider]

I would consider the Lallemand Voss Kveik strain. As per my above post, I brewed a kolsch with it. I kegged it 3 days ago and it definitely has the subtle white wine character I associate with the style. I don't yet know how it's going taste after lagering, but so far so good. I cannot tell the difference between this and the WY 2655 Kolsch strain.

I actually have that exact strain in the fridge right now. Plan is to brew a cascade/amarillo pale ale 90% 2 row 10% c-20 bitter to around 38ish IBU's and shoot for an abv in the 5.6%-5.8% range. That's going be the brew after this. Will ferment around 92F or so. Please let me know how that Kolsch turns out!

Side note I brewed with the Stranda (Hothead) strain and it's bottle conditioning now. Fermented at 92f. The IPA sample was darn tasty!

 

[skysmyzer]

I wanted to put in my 2 cents on the Koln yeast. I was unaware that this needed a higher than normal pitch rate until after the yeast was pitched. According to Lallemand 2 yeast packs should be used. I used 1 pack in 5.5 gallons 1.049 og wort. The fermenter was chilled to 59f. This is the slowest yeast I've ever used. It took right over 36 hours just to see VERY minimal activity and 60 hours for a slight krausen. It may be due to the pitch rate, but, it may just be the yeast itself. This is a very simple brew. 90% 2 row 10% wheat malt, FWH Magnum, 15 min Hallertau MF, bittered to around 20 ibus. The pilsner water profile is being used from brewers friend. Once this brew is ready I'm going to take it to the lhbs/brewery and see what liquid strain they think this is close to. I wanted something light and plain jane to get a fill for the yeast before I really developed a rock solid recipe.

I used 2 packs my last one and it still took about that long to get going so i'm thinking it's just the yeast. Mine was 22L (5.8gal?) OG 1.050 fermented at 16.5 C (61.7F?).