Date: 02 Aug 2006 12:43:04
From: neal
Subject: Report on using Alt yeast in a Kolsch
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Hey all,
A while back I posted a fairly exhaustive list of potential yeasts
for Kolsch and Altbiers and advocated the mixed use of those yeasts
irrespective of labeled yeast style. Among others, the Weihenstephan
has dual-use yeasts for these styles.
I recently used White Labs WLP036 Duesseldorf Alt in a Kolsch. Great
wort clarity and fermentation performance. However the first sip after
a brief lagering and priming led me to believe I had off flavors. Not
really the flavors of infection, just not quite what I remebered in
Kolsch beers in Cologne.
Unwilling to give up on the batch, I left it lagering for a few weeks
longer. The off flavors are completely gone and the WLP036 leaves a
nice subtle winey flavor profile. Plently of people have used WY1007
(Altbier) in award winning Kolschbiers. I have in the past and did not
need the 5 week lagering for good results, 3 was more than sufficient.
I have not yet brewed an Alt with this seasonal yeast. Has anyone
seen similar effects cleared up by a longer than normal lagering for
WLP036? In my use 1007 and WLP029 require only minimal lagering to
achieve a nice smooth result.
Thanks
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