Wyeast 2565 - My Kolsch tastes yeasty

DonRikkles · Mar 21, 2014

Two weeks ago, I brewed a Kolsch. The OG was 1.049. I pitched a 1.6L starter of 2565 at 62 degrees for a 3 gal batch, and it chugged along nicely for about 8 days at 61 degrees. Fermentation slowed, but kept on going for the next few days. I took my first reading today, and the SG was 1.005. I think it's done fermenting, but the taste wasn't appetizing. The beer tasted VERY yeasty and was very cloudy. The yeast clearly hasn't dropped out yet.

My plan is to move it to a warmer part of my house to get whatever is left out of it, and then cold crash.

What will help me clean this up and get the yeasty taste out of it? Is this a common occurrence with this yeast? Am I doomed, or does it just need more time?

Thanks!

m1batt1 · Mar 21, 2014

Sounds like you're already on the right track for fixing it. Being that its clearly a low attenuating yeast it may not be done yet and since you said it still looks like its in suspension I'd say what you tasted is normal.

Warm it up like you are planning and just make sure it has a stable gravity before you cold crash. Once it's stable I'd say most will drop out on its own but a cold crash wouldn't hurt to follow up with.

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wonderbread23 · Mar 22, 2014

2565 is a very powdery yeast. Traditional for a Kolsch beer is a prolonged period of cold storage (lagering). At the end of that period, you should have a pretty bright beer. Gelatin can help if the yeast is being stubborn and not flocculating.

JonM · Mar 22, 2014

Yep, 2565 is notorious for hanging around long after its welcome. I've had good results using gelatin to clear it if you don't have the capability to lager, but gelatin plus cold lagering will do the trick.

DonRikkles · Mar 23, 2014

Will there be enough yeast in suspension for proper bottle conditioning after the lagering?

masonsjax · Mar 23, 2014

It's low flocculation is partly why it's so great in wheat beers. If you don't want that yeast character in a particular beer, you should lager it until it's clear.