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The title says it all. You guys think I could make a decent kolsch (dare I say BrewUnited award winning kolsch) with lager yeast? Specifically WLP833 - which I always have - fermented a little warmer. Or do you think this style demands a hybrid yeast?
Posted 34 days ago.
I bet you could make at least a decent kolsch with your standby yeast. I mean, kolsch yeast isn't exactly known for being expressive, anyway... so, to my way of thinking, a clean lager strain would work fine.
But what do I know?
Posted 34 days ago.
Posted 34 days ago.
The light fruity esters, IMO. I'd say it's halfway between a Helles and a Pilsner, but with some light fruity esters.
On Thursday, August 6, 2015, rayfound <[email protected]> wrote:
Maybe. I mean, it does get to the question of what distinguishes a kolsch from a Munich Helles. A little late hopping?
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Posted 34 days ago.
Posted 34 days ago.
Posted 34 days ago.
IMO, WLP029 is too clean for kolsch. I don't mean that to say that a good or even award winning kolsch can't be made with it, just that it's missing those light fruity esters that are characteristic of the style like Derek said. So I got a packet of WY2565 because it's said to be a touch fruity. I also like my kolsch a little more fruity and less minerally. Marshall likes it to taste like alma seltzer :-P
Ray, I think that's a great idea. Kelsey McNair said that's one of the reasons he's been successful with his IPA was entering it in multiple categories. This year he medaled in spice herb vegetable with a habanero version. Especially with NHC where all you need in the first round is to advance, then you can fine tune the beer for the particular style that advances with a rebrew for second round.
Anyway, I think even with the light esters it could pass as a lager. Some lager strains have a light fruitiness.
Stonehands, how is that 833 flavor wise? If it's really malty you may have to play up the hops and make sure the pH is low to get that crisp finish. Hops might also substitute for the yeast fruitiness a touch if that strain is particularly clean.
Posted 34 days ago.
I love 833 in that it leaves maltiness but can still dry a beer out. Last helles went down to 1.008. It may be too clean though for a kolsch. I've never fermented in the 60s with it, was hoping someone had. Maybe that gives the slight fruitiness.
Posted 34 days ago.
Posted 34 days ago.