Re: [seattle_homebrewers] Re: Kolsch Yeast Strains
- A little Kolshey update.
After 17 days I racked the kolsches. Both started out at 1.051 and were fermented at 60 degrees. The Danstar Nottingham got down to 1.009 and was quite clear. The Wyeast Kolsch strain finally was down to 1.011 and still a little cloudy. Neither had any weird esters or diacetyl or other flaws. Taste impressions were that they were similar, there was an ever so slight ale-yness to the Nottingham but not crazy. Yeast flavors still muted the cloudy kolsch. Both are fairly hoppy, but that's how I'd intended it to be. Strong noble perfume and wine character. Not really a Kolsch per se, more of a Helles-Bo-Kolschpils. Going to be great in the sun I imagine.
We'll see how they come out after a couple weeks chillin' out max and relaxin' all cool in the lager fridge.
Russell H. Everett
On 5/22/2011 10:28 AM, Kevin wrote:
I can't speak for Wyeast's Koelsch strains. However, my experience with Koelsch yeast is that it won't throw a lot of esters anyway. We ferment our Koelsch at 66F and notice very little esters. Of course you must always remember that when your cell growth increases, the ester level will also increase. Causes of increased cell growth: underpitching, over-oxygenating, shallow-open fermenters, high density wort, higher fermenting temps, etc. If you can control the other factors, then the yeast will behave normally.
--- In email@example.com, "Greg Fleehart" <greg@...> wrote:
> I understood that these strains like a cool fermentation temp around 60-65. Wyeast tells us that kolsch yeast can ferment 55-70, with a good range for pseudo lager beers is 55-60. What are other people's temps for these hybrid strains?
> Greg Fleehart
> Trade Route Brewing Company
> 206 450-4044
> On May 21, 2011, at 9:32 AM, "alibabagrl@..." <alibabagrl@...> wrote:
> > Heh, Heh. I keep reading about you guys lagering the Wyeast Kolsch yeast.
> > Hummm, I've never done that. I just treat it like an ale yeast.
> > Still seems good. I'll be bringing examples to the upcoming meeting,
> > then you can taste it and make your own opinion.
> > Interesting.
> > Alison