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Date: 09 Nov 2006 04:47:05
From: MarkMc
Subject: WL Yeast to use for Kolsch
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For my next batch, I'm considering a Kolsch.
I've just read Eric Warner's Kolsch book, and he recommends using a
yeast which has a high attenuation and works well at 15C (59F) as
Kolsch needs to be highly attenuated and very clean (i.e no fruity ale
esters, even though it should be fermented with an ale yeast).
I had a quick look on the White Labs site, and they have a German
Ale/Kolsch strain (WLP029), but they suggest not using it below 62F,
saying "Does not ferment well less than 62=B0F, unless during active
fermentation."
Does this mean that I should start above 62F and then reduce down once
fermentation starts or what? I really don't like the idea of doing
this as I may shock the yeast and get a stuck fermentation. I do have
fermentation temperature control btw.
I guess my best bet is to just use WLP029 at the bottom end of the
suggested range, which is 65F.
Unless somebody can give some advice on fermenting a Kolsch and which
yeast to use?
Cheers,
Mark
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Date: 09 Nov 2006 07:53:58
From: GeoffT
Subject: Re: WL Yeast to use for Kolsch
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I'm about to use a WLP810 San Francisco Lager yeast cake for making my
Koelsch. I have a German friend who says he's seen bottom fermented
Koelschs so I don't think it will be altogether untraditional. It's
also a lager yeast that you can ferment on the warmer side ( i'm
planning ~15C). I suspect I will also be able to get the most out of
lagering with this yeast. I don't know if the attenuation will rival
the obvious choice of German Ale/Koelsch yeast but hopefully I'll be
able to get around that.
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Date: 09 Nov 2006 10:10:46
From: Jim Stansell
Subject: Re: WL Yeast to use for Kolsch
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On 9 Nov 2006 04:47:05 -0800, "MarkMc" <mmcnospam@yahoo.co.uk > wrote:
>For my next batch, I'm considering a Kolsch.
>
>I've just read Eric Warner's Kolsch book, and he recommends using a
>yeast which has a high attenuation and works well at 15C (59F) as
>Kolsch needs to be highly attenuated and very clean (i.e no fruity ale
>esters, even though it should be fermented with an ale yeast).
>
>I had a quick look on the White Labs site, and they have a German
>Ale/Kolsch strain (WLP029), but they suggest not using it below 62F,
>saying "Does not ferment well less than 62°F, unless during active
>fermentation."
>
>Does this mean that I should start above 62F and then reduce down once
>fermentation starts or what? I really don't like the idea of doing
>this as I may shock the yeast and get a stuck fermentation. I do have
>fermentation temperature control btw.
>
>I guess my best bet is to just use WLP029 at the bottom end of the
>suggested range, which is 65F.
>
>Unless somebody can give some advice on fermenting a Kolsch and which
>yeast to use?
>
>Cheers,
>Mark
This has been discussed in the past, so you might want to try
searching through old posts. My experience with WLP029 is that it does
tend to poop out much below 62 degrees, just as advertised. On the
other hand, it's supposedly from PJ Frueh, so it's an authentic
Koelsch yeast.
My personal favorite for a Koelsch is the Wyeast 2565, which at least
for me works better at cooler temperatures (down to the mid 50s).
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Date: 09 Nov 2006 18:43:23
From: Scott Alfter
Subject: Re: WL Yeast to use for Kolsch
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In article <1163076425.110518.313110@h54g2000cwb.googlegroups.com >,
MarkMc <mmcnospam@yahoo.co.uk > wrote:
>For my next batch, I'm considering a Kolsch.
>
>I've just read Eric Warner's Kolsch book, and he recommends using a
>yeast which has a high attenuation and works well at 15C (59F) as
>Kolsch needs to be highly attenuated and very clean (i.e no fruity ale
>esters, even though it should be fermented with an ale yeast).
>
>I had a quick look on the White Labs site, and they have a German
>Ale/Kolsch strain (WLP029), but they suggest not using it below 62F,
>saying "Does not ferment well less than 62°F, unless during active
>fermentation."
>
>[...]
>
>Unless somebody can give some advice on fermenting a Kolsch and which
>yeast to use?
I've had good results with WLP810 (San Francisco Lager) at 68°. That was
the yeast specified for the Summer Kölsch recipe that was one of this year's
Big Brew choices. It sounds like an odd choice, but its original brewer won
the light-hybrid category at the AHA Nationals with it. I put it in this
year's Southern California Regional Homebrew Championship, and it won the
light-hybrid category there. Gravity was knocked down from 1.046 to 1.004,
so attenuation is no problem.
Checking the original recipe
(http://www.beertown.org/events/bigbrew/recipes.html#kolsch), it said to
ferment at 63°. This yeast ferments cleanly up to a relatively high
temperature, though, and 68° worked for me.
_/_
/ v \ Scott Alfter (remove the obvious to send mail)
(IIGS( http://alfter.us/ Top-posting!
\_^_/ rm -rf /bin/laden >What's the most annoying thing on Usenet?
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Date: 12 Nov 2006 16:50:07
From: neal
Subject: Re: WL Yeast to use for Kolsch
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> I've had good results with WLP810 (San Francisco Lager) at 68=B0. That w=
as
> the yeast specified for the Summer K=F6lsch recipe that was one of this y=
ear's
> Big Brew choices. It sounds like an odd choice, but its original brewer =
won
> the light-hybrid category at the AHA Nationals with it. I put it in this
> year's Southern California Regional Homebrew Championship, and it won the
> light-hybrid category there. Gravity was knocked down from 1.046 to 1.00=
4,
> so attenuation is no problem.
I am not a big fan of the WLP810 San Francisco Lager use in Kolsch,
given that you have a massive number of authentic yeast choices (see my
previous post in this thread). Lager yeasts ferment ferment raffinose,
ale yeasts do not.
I'm sure it's great beer.. it wins awards! However given that the
difference between a basic Kolsch recipie and a basic Helles recipe is
lager vs ale yeast.. the 'WLP810 Kolsch' is an estery warm-feremented
Helles Lager.
But of course this is just me being a beer snob ;-) .... so feel free
to do what ever makes the best beers that you enjoy drinking!
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Date: 12 Nov 2006 16:44:20
From: neal
Subject: Re: WL Yeast to use for Kolsch
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> Unless somebody can give some advice on fermenting a Kolsch and which
> yeast to use?
Here's the exhastive list including Alt yeasts, which many people have
sucess in Kolschbier.
WLP029 - German Ale Kolsch from PJ Fruh in Cologne
WY2565 - German Kolsch, unknown origin
WY1010 - American Hefe -- Actually a German Kolsch from Paffgen in
Cologne
WY1007 - German Alt from Zum Uerige in Duesseldorf
WLP036 - Duesseldorf Alt - Seasonal.
WLP320 - American Hefe - actually Widmer's yeast, which is from Zum
Uerige
WY1338 - 'Euro Ale' German Ale Yeast from Wissenschaftliche Station
WLP011 - 'Euro Ale' German Ale Yeast
WLP1056 was used by George Fix to brew award winning Kolschbier.
Hard to find strains:
WLP003 German II Ale - from Duesseldorf - discontinued
BRY335 Alt - same as Weihenstephan 148.
BrewTek CL400 Old German Ale - unknown origion
BrewTek CL-450 Kolsch - unknown origion
EasYeast German Ale
EasYeast Kolsch
Yeast Lab A06 German Ale
DCL Yeast K-97 SafAle German Ale - Not imported to the US market in
homebrew sizes
If you are willing to spend some coin here are other places to get Alt
and Kolsch yeasts:
Siebel Institute of Technology :
Bry 144 German Alt
Bry 401 German Kolsch
Weihenstephan:
W 165 - top fermenting yeast for K=F6lsch Bier
W 177 - top fermenting yeast for K=F6lsch Bier
W 141- top fermenting yeast for Altbier
W 174 - top fermenting yeast for Altbier
W 184 - top fermenting yeast for Altbier
W 197 - top fermenting yeast for Altbier
W 208 - top fermenting yeast for Altbier
W165 is the one they indicate can be used for either style.
(I suspect from some of the wording that W177 might be the same as BRY
401.)
VLB in Berlin:
160 top fermenting non flocculent Ale, "Altbier"
S=2EL.A. top fermenting non flocculent Ale, "Altbier"
139 top fermenting nearly non flocculent Ale, "Altbier"
O=2EK.3 top fermenting nearly non flocculent "Koelschbier"
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