Dumper or age it?
Anywho batch dumped and lesson learned. I have a Voss IPA in there now and it’s already starting to ferment Pitched around an hour and a half ago
You hate clove enough to dump a batch?
I've been hunting for a go to kolsch yeast the last couple of months. I had been using WY2575 Kolsch II. But I'm running out of my slurry tubes and so looking for a more readily available strain since the WY is a PC strain. I thought Koln would be it but between this thread and the info on lallemand site I don't think it's going to cut it. Do I even try a batch with the 1yr old packet I got from morebeer? Anyone like 2565? I did see a couple votes for WLP029. Thoughts?
I tend to dump my fair share but I definitely don't start a batch with the intention of dumping.If you want a dumper then absolutely go for the Koln lol
You mentioned clove bomb. Curious what was your ferment profile?If you want a dumper then absolutely go for the Koln lol
WLP029 is very clean and fast and drops like a rock, 2565 has a bit more character but is a bit slower to finish and does not flocculate very well.I've been hunting for a go to kolsch yeast the last couple of months. I had been using WY2575 Kolsch II. But I'm running out of my slurry tubes and so looking for a more readily available strain since the WY is a PC strain. I thought Koln would be it but between this thread and the info on lallemand site I don't think it's going to cut it. Do I even try a batch with the 1yr old packet I got from morebeer? Anyone like 2565? I did see a couple votes for WLP029. Thoughts?
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This sums up my brewing lately. I was a WL guy but switched to wyeast a couple years ago. Being as WL is semi local for me maybe I should give 029 a go.I use it a lot for blonde ales and hoppy apa’s. Did a stout with it that was very good.
I really like it, easy to work with, clean and clears nicely. I don’t like us05, so I use this as my all round yeast, except for Belgians and UK ales.This sums up my brewing lately. I was a WL guy but switched to wyeast a couple years ago. Being as WL is semi local for me maybe I should give 029 a go.
Worth noting that genome sequencing suggests WLP029 is S. pastorianus and most closely related to things like Wyeast 2206 Bavarian.
So some people would say that it's not kolsch if you use WLP029, as they define kolsch by whether it uses an ale strain or not. I don't agree with that POV, but I'm not going down that rabbit hole!!!
I officially hate the lallemand Koln yeast. This batch is a dumper. It has clove in it. It was from an under pitch and massive lag time I’m assuming. Aka stressed yeast. Why sell this in dry yeast yeast form when you can just get liquid yeast and build a more viable starter/culture for a fraction of the cost? Well I guess the voss will be used this weekend and for German ale/kolsch it’s absolutely liquid yeast with starter or bust!
ps This would make a good American Hefeweizen strain as mentioned above. Kolsch...Absolutely not
You mentioned clove bomb. Curious what was your ferment profile?
You know I've never been so irked that I went full Karen and wrote a yeast company until today lol Anywho I sent Lallemand a contact request and referenced this particular forum. Here's what I submitted...Hopefully I, or we, hear something back
Hello,
I recently used the Koln Kolsch yeast with less than optimal results. My fermenter had 5.5 gallons of wort and the OG was 1.049. Fermentation temperature was 59F. It took about 96 hours to get a full krausen. Fermentation lasted a good 9 days or so. When this was done I got a faint clove aroma/taste. Normally this screams infection or it points to a yeast that is POF+. Per the Flavor and Aroma wheel on the site clove is not referenced as a perceived descriptor. At first I was under the impression that this may have been stress from underpitching the yeast. It is not clearly stated on the site that 2 packs should be used and I found the Lallemand Yeast Pitch Rate Calculator that stated 3 packs were needed. Here's the thing. I chose dry yeast for convenience and cost. This was neither. I ended up reviewing this particular strain on homebrewtalk.com
https://www.homebrewtalk.com/threads/new-lallemand-yeasts-new-england-and-kolsch.670132/page-2
Starting on page 2. I am rtstrider. It appears another forum member (thehaze) experienced the exact same results I did. Others are mentioning that this is not a true Kolsch strain as well. I absolutely hate dumping a batch but this was absolutely undrinkable. I feel the marketing is either a tad off or there should be tighter qc on this strain. I ended up dumping $30 down the drain here.
On a side note this is not my first fermentation with Lallemand yeast. My first ever ferments (2017) were with EC-1118. I've also used Nottingham, Belle Saison (it's been 2 years), and Voss with great results! So I'm hoping this is just kinks that need to be worked out on a new product. Either way I wanted to make the company aware of the issues that are being experienced by myself and other homebrewers.
Dry yeast viability is all over the map depending on the strain. you can find data where people have done cell counts and some strains have 3x the amount of viable cells per gram. You can’t use the same approach to every yeast and expect the same result.
will be at White Labs Asheville this week. Going to pick up wlp029 if they have it and a few other strains since I can’t get white labs locallySo between this thread and a few other posts on the forum I’m going to give WLP029 a try. WL tasting room curbside pickup scheduled for tomorrow!
I have used WLP029 for my Kolsch that I make every year and this strain is excellent for brewing a Kolsch. It is the only strain I will use for this style, it is that good. You will not be disappointed.
John
I love the yeast but for kolsh I prefer 2565.
What temps do you ferment 029 at when brewing your kolsch?
I have a Kolsch currently fermenting with the Koln yeast. I’ll report how it turns out.
I used one pack rehydrated with Go-Ferm, 45 second pure oxygen, and had a 24 hour lag.
SG was 1.054
I’m fermenting at 65° so warmer than what others in this thread have done. The technical data sheet for the yeast states that they fermented their wort at 68° to produce the flavors and aromas listed on their flavor and aroma wheel. It does say that the temperature range for the yeast is 54 to 72.
https://www.lallemandbrewing.com/wp.../03/TDS_LALBREW_PREM_KOLN_ENGLISH_DIGITAL.pdf
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