I don’t know if if it’s temperature related or not but I cannot get the yeast character I want from the kolsch yeasts I have tried. Anyone have any recommendations on something that gives that slightly fruity with a touch a sulphur? I have been using Imperial G03 which apparently is the same as WLP029. It’s a good yeast but just too clean. Maybe I need to go back to WY2565 but I remember not being too crazy about that one as well.
best non WLP/WY Kolsch Yeast
Imperial G03 (the same as WLP029?)
W-177 (whatever that is)
K97 (not my thing)
you’re an idiot, there are really only two strains well suited for Kolsch
Not a fan of K97. I used it quite a while for a lot of different styles and it usually attributed an unwanted tartness. I personally found that it worked well in something like an american wheat but not much else.
Truthfully, not a lot. It’s been so long I can’t recall and my notes aren’t at hand. I just recall thinking that 2565 made a kolsch that tasted like the few commercial ones I’d had.
Kölsch is an interesting style. It’s kinda a lager and kinda an Ale. It has a bit of acidulated malt so there’s a hint of lemon-ish tart (but just a suggestive hint) and a slight mineral component from the Köln water. The yeast is an anomaly in itself and 2565 is spot on. Of course this is all my opinion and YMMV. I’d like to try Omega’s and Imperial’s offerings.
Evaluation by experts of the recent yeast genome study suggests that WLP029 might belong on the English part of the tree next to WLP002. Click the following link, zoom way into the pink section at about the 11:00 mark, and look for “beer094”. If qq’s guess is correct, WLP029 might be predecessor to WLP002. So, maybe try something English? Ferment cold, 60 F or so. It almost kind of makes sense when you think about it.
EDIT: Looking more deeply into this, I’m now hypothesizing that maybe WB-06 is a cousin of WLP003 German Ale II, and both might be decendants of 2565, if my guess is correct that “beer008” is 2565. Hmm…
More craziness to follow in the next few days, weeks, months, years.
I’ve had great luck with both WLP029 and WY2565. The former takes a little more effort to clear though gelatin has done the trick. It is also a bit finicky and occasionally stalls if you don’t ramp the temp. 029 seems to have more chardonnay and “white grape” character. Very crisp and clean.
For the last 7 or 8 years I have only brewed with the WY2565 strain mostly because thats where I get most of my yeast from. It’s maybe a little easier to clear and seems to be a stronger fermenter (I’ve never had it stall even if I forgot to raise temp). I get more pear and apple in addition to the chardonnay with this strain if the fermentations are handled right.
For both strains I start of fermentation at 58 degree then ramp into the high 60s after 72 hours. You definitely need to play with pitching rates to get the ester profile you want.
Back to the drawing board I suppose. There must be something wrong with my recipe or process since I don’t get the results I want. They had a great kolsch at a local brewery that had just what I wanted. I asked the brewer which yeast he uses and he told me ‘kolsch’ yeast.
Kieth,
I’ve always thought 029 cleared better for me, and 2565 always was more wine like.
Funny! Perceptions [emoji85]
I haven’t used either since I came across Giga Yeast 021. It clears and the flavor profile is in the middle.
I may have those reversed as far as “clearing” goes. It’s been so long since I have used WLP029. I’ve given lots of advice on kolsch over the years maybe I need to go look myself up! lol
I think they are both “wine like” if handled right, I think I get more pear and apple in addition to wine-like chardonnay character.
Yeah, 2565 is the one that takes forever to clear. WLP029 doesn’t have that problem. But I’ll agree that 2565 makes the more authentic Kolsch. WLP029… doesn’t seem to really be a great Kolsch yeast. I’ve used it many times, and it’s fine, but not great.