Every Fall, I brew a Red Ale for the beginning of the Chiefs' season.
I change the recipe each year. Last year was an Irish Red grain bill but with American hops and US-05 (and a box of Kelce Krunch mashed in).
This year I am thinking about using more of a German recipe since the Chiefs play a game in Germany this year.
I have both a Festbier (using Omega German I) and a Kolsch (using Omega Kolsch II) finishing up and ready to keg this weekend.
So I am considering brewing the Red Ale this weekend and just pitching onto the Kolsch II yeast cake. (Recipe will be ashburne, vienna and munich malt with a but of roasted barley, and probably magnum and mittelfruh hops).
Think it will work? Or will kolsch yeast not play nice with those darker grains? (I usually like kolsch yeast for lighter beers, but have never tried it with anything darker).
I change the recipe each year. Last year was an Irish Red grain bill but with American hops and US-05 (and a box of Kelce Krunch mashed in).
This year I am thinking about using more of a German recipe since the Chiefs play a game in Germany this year.
I have both a Festbier (using Omega German I) and a Kolsch (using Omega Kolsch II) finishing up and ready to keg this weekend.
So I am considering brewing the Red Ale this weekend and just pitching onto the Kolsch II yeast cake. (Recipe will be ashburne, vienna and munich malt with a but of roasted barley, and probably magnum and mittelfruh hops).
Think it will work? Or will kolsch yeast not play nice with those darker grains? (I usually like kolsch yeast for lighter beers, but have never tried it with anything darker).
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