Yeast for Kolsch

[OakIslandBrewery]

I like trying Kolsch yeast for other styles. I like it for cold conditioning like a lager. Works great in an Oktoberfest.

Disclosure: for the folks who disagree, too bad! My brews, done my way.

 

[wsmith1625]

I brewed a kolsch on Saturday and pitched Omega Kolsch II yeast at 55 degrees. Knowing it's well below the recommended temp, I set my controller to 60 and let it naturally rise. After 24 hours, the temperature rose to 60 and I'm seeing a slow yet steady bubble from my blowoff tube. I'm not sure if it's still too cold for this yeast, or if I'm just being impatient. Anyone have experience with Omega Kolsch II below the recommended temperature?

 

[OakIslandBrewery]

I brewed a kolsch on Saturday and pitched Omega Kolsch II yeast at 55 degrees. Knowing it's well below the recommended temp, I set my controller to 60 and let it naturally rise. After 24 hours, the temperature rose to 60 and I'm seeing a slow yet steady bubble from my blowoff tube. I'm not sure if it's still too cold for this yeast, or if I'm just being impatient. Anyone have experience with Omega Kolsch II below the recommended temperature?

I have not used the Omega yeast, but that temp seems low. The Omega site says 65-69 so perhaps your slow activity is because the temp is set too low.

I routinely used Wyeast Kolsch and fermented at basement temps only with good activity.

 

[wsmith1625]

I have not used the Omega yeast, but that temp seems low. The Omega site says 65-69 so perhaps your slow activity is because the temp is set too low.

I routinely used Wyeast Kolsch and fermented at basement temps only with good activity.

It seems to be moving along okay now. Not too aggressive, but I have an inch of white krausen after 36 hrs. I'm going to ride it out and warm up at the end for a diacetyl rest.

 

[OakIslandBrewery]

It seems to be moving along okay now. Not too aggressive, but I have an inch of white krausen after 36 hrs. I'm going to ride it out and warm up at the end for a diacetyl rest.

Nothing wrong with slow fermentation. I think you're fine too.

I'm planning a Kolsch next and I will use that same yeast so keep posting.

 

[wsmith1625]

Nothing wrong with slow fermentation. I think you're fine too.

I'm planning a Kolsch next and I will use that same yeast so keep posting.

I left it at 60 and fermentation was very active for 3 days and started slowing on day 4. I'm starting to raise the temp for diacetyl cleanup. I've heard this strain can produce sulfur, but I haven't noticed any. I'll take a gravity reading next week to see how well it attenuated.

 

[wepeeler]

I never get sulfur from OKII. It definitely performs better warmer ie 66-69. I set my controller to 68 straight through, and it rips through the wort in less than 48 hours. Keg on day 14.

 

[odie]

I do mine at 60'

 

[JohnDBrewer]

Low 60's here, too.