sour taste from wyeast 2565

[Spectre216]

So this is the second time I have used wyeast 2565 (kolsch), the first time I fermented at 58-60 and this time at 62-64. Both times I have experienced a sour off flavor. Neither times though have I had a film or any extra attentuation to indicate an infection. Is this just a flavor of this yeast that needs to be conditioned out?

 

[Spectre216]

bump

 

[WouldBeBrewmaster]

The strain will produce sulfur notes. I'd give the bottles some time. Traditional kolsches use a 3 stage fermentation, with the third stage being a lagering stage.

I brewed a kolsch that was way too estery, and repitched the yeast in a Mocktoberfest that was solventy and an acetaldehyde bomb.

My only other suggestions are to make sure you pitch a big starter and oxygenate. Your temps seem to be on point. I stopped using that strain until I have temp control myself.