Wyeast 1010 for Kolsch - temp question

[dbenet]

I'm brewing a Kolsch for a special event in 4.5 weeks. I know I'm cutting it close on the timing, and my homebrew shop is out of Wyeast 2565 and WL 029. A little research seems to indicate Wyeast 1010 is a good substitute but I'm wondering if I should treat the temperature the same. I've never used 1010 before so any guidance would be appreciated. Wyeast lists a temp range of 58-74F for 1010. My Kolsch recipe is 1.050 OG and calls for 7 days at 62-64F before dropping the temp and cold conditioning for another 15 days with the 2565. Anyone have some experience with 1010 for a Kolsch? What did you do for temp? ie should I stay constant, raise or lower temp after primary fermentation? Thanks!

 

[cannman]

According to my trusty handy-dandy yeast to style guide,1010 had a ferm range of 58-74f for kolsh So yes, substitute it and make no adjustments for ease.

I've never made a Kolsh before (next year) but when I do lagers, I ferm at one temp (usually 12c, Kolsh should be warmer), raise for a diacetyl rest 3 days, then lower 3c every day until I get to below zero (-0.5c) I leave the beer here for a day or two, and then transfer to lager.

I hope something here helps!

 

[madscientist451]

I made a 3-4 batch run of Kolsch and got a little lazy with saving yeast, and a re-pitch didn't kick off, so I substituted a SF lager re-pitch and that came out pretty good, so that would be another option. My Kolsch benefited from a cold lagering of 3-6 weeks.