Wyeast 2565

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seank

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So, I brewed a Kolsch, and secondaried for a little over 2 weeks for clarity.

At bottling, the beer was super clear and super delicious.

When I opened the 1st bottle, it tasted very "yeasty," almost like bread.

I know 2565 is a low-flocculating strain. Do I just need to cold-condition for another 2-3 weeks, or am I looking at some other problem?

Thanks!


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