Yeast Comparison: White Labs WLP029 vs. Wyeast WY2565 | xBmt Results!

[brulosopher]

@AmandaK

@brulosopher

I do think many have come to think of Kölsch as a Helles fermented with ale yeast, which it is not.

Kinda like how schwarzbier is apparently a lagered porter. Dear 80-90% of comp entrants: it’s not! 

Totally! That’s more like a Session Baltic

[skatz (Stevie)]

@brulosopher

@AmandaK

@brulosopher

I do think many have come to think of Kölsch as a Helles fermented with ale yeast, which it is not.

Kinda like how schwarzbier is apparently a lagered porter. Dear 80-90% of comp entrants: it’s not! 

Totally! That’s more like a Session Baltic

No, it’s a helles with sinamar.

[brulosopher]

@brulosopher

@AmandaK

@brulosopher

I do think many have come to think of Kölsch as a Helles fermented with ale yeast, which it is not.

Kinda like how schwarzbier is apparently a lagered porter. Dear 80-90% of comp entrants: it’s not! 

Totally! That’s more like a Session Baltic

No, it’s a helles with sinamar.

Ha. I was referring to the layered porter comment. I’d say traditional Schwarzbier has a little more hop character than Helles, but yeah. I’ll admit that my Schwarzbier (May the Schwarzbier With You) has some chocolate character, intentionally.

[AmandaK]

@brulosopher

@brulosopher

@AmandaK

@brulosopher

I do think many have come to think of Kölsch as a Helles fermented with ale yeast, which it is not.

Kinda like how schwarzbier is apparently a lagered porter. Dear 80-90% of comp entrants: it’s not! 

Totally! That’s more like a Session Baltic

No, it’s a helles with sinamar.

Ha. I was referring to the layered porter comment. I’d say traditional Schwarzbier has a little more hop character than Helles, but yeah. I’ll admit that my Schwarzbier (May the Schwarzbier With You) has some chocolate character, intentionally.

While not perfect, I prefer to think that Schwarz is a Pils with sinimar. But I’m also in love with Pils.

[skatz (Stevie)]

I was playing off of the “kolsch is a helles with ale yeast” comment. Schwaezbier should have a kiss of roast to it.

[majorvices]

@brulosopher

@alestateyall

Did either beer have:

Aroma: “A pleasant, subtle fruit aroma from fermentation (apple, cherry or pear)”

Flavor: “an almost imperceptible fruity sweetness”

Overall impression: “delicately-balanced beer usually with a very subtle fruit and hop character.”

I quoted above from BJCP 2015. I find a lot of Kölsch’s don’t have the subtle fruit flavor and aroma. I prefer Kölsch with that fruit character. I like subtle flavors like this that I can concentrate on when drinking a pint.

PS. I have a lot of people tell me Kölsch is not supposed to be fruity.

I do think many have come to think of Kölsch as a Helles fermented with ale yeast, which it is not.

@majorvices

The only thing I will say is I prefer the WY kolsch strain to be fermented  a little cooler than you did. Other wise nice comparison.

+1. I like 58-60F for 2565.

I like that range for 029 as well!

I do too but you have to be careful because I have had it stall out if you don’t raise it up about 62 before it finishes. But I start them both out at 56-58.

[brulosopher]

@majorvices

@brulosopher

@alestateyall

Did either beer have:

Aroma: “A pleasant, subtle fruit aroma from fermentation (apple, cherry or pear)”

Flavor: “an almost imperceptible fruity sweetness”

Overall impression: “delicately-balanced beer usually with a very subtle fruit and hop character.”

I quoted above from BJCP 2015. I find a lot of Kölsch’s don’t have the subtle fruit flavor and aroma. I prefer Kölsch with that fruit character. I like subtle flavors like this that I can concentrate on when drinking a pint.

PS. I have a lot of people tell me Kölsch is not supposed to be fruity.

I do think many have come to think of Kölsch as a Helles fermented with ale yeast, which it is not.

@majorvices

The only thing I will say is I prefer the WY kolsch strain to be fermented  a little cooler than you did. Other wise nice comparison.

+1. I like 58-60F for 2565.

I like that range for 029 as well!

I do too but you have to be careful because I have had it stall out if you don’t raise it up about 62 before it finishes. But I start them both out at 56-58.

I’ve heard this from others, but in close to 30 experiences with 029 at 58F, I’ve never had it stall. That said, I always ramp the temp after 3-5 days.

[jonhughey_att.net (HoosierBrew)]

@majorvices

I do too but you have to be careful because I have had it stall out if you don’t raise it up about 62 before it finishes. But I start them both out at 56-58.

Yep, I usually give it 3 days @ 58-60, then bump up a bit.

[majorvices]

If you always ramp it up it won’t stall! 

[coolman26]

I’m brewing another Kolsch on Monday. This time with Giga Kolsch 021.  I wonder what strain it is from and where it falls around these yeasts?  I too like WY strain, 029 is too clean for me.

[crynski]

I found this xbmnt after searching 2565.  I was checking ingredients for a honey wheat recipe someone here shared and it called for 2565, but my local homebrew store only carries white labs liquid yeast and various dry yeasts.  I know I can order it but a quick stop for one or two things means knowing what strain to swap for ones I can’t get.  Also I have minimal temp control (brewing in my pantry keep the house pretty cold 60-62) so of suggested strains I sometimes have to pick the one best suited to my temps.

[charles1968]

WLP029 is a good subtitute and drops out faster than 2565 as well as sticking down better in the bottle.

Another Kolsch yeast I can recommend is Colonia F, a dry yeast that you can order direct from Germany from http://www.brauwerkstatt.com/. Just e-mail the info e-mail address to sort out payment via paypal. It’s under $3 a packet and a lot more convenient than liquid yeast. A few of the brewers on http://www.maischemalzundmehr.de/ use it. Not sure about shipping costs to the US but to me in the UK it was 4 euros - obviously works out better if you buy a few packets. The site also sells Nottingham and some other dry German yeasts.

[dmtaylor (Dave Taylor)]

@crynski

I found this xbmnt after searching 2565.  I was checking ingredients for a honey wheat recipe someone here shared and it called for 2565, but my local homebrew store only carries white labs liquid yeast and various dry yeasts.  I know I can order it but a quick stop for one or two things means knowing what strain to swap for ones I can’t get.  Also I have minimal temp control (brewing in my pantry keep the house pretty cold 60-62) so of suggested strains I sometimes have to pick the one best suited to my temps.

I think you’re talking about my recipe.  You know what?  Yeast doesn’t matter much in this recipe.  You can go ahead and use US-05 or Notty or WLP029 if you want and it will turn out just fine.  Get whatever’s cheap.  I think you’re going to like it regardless of yeast.  The malts are what matters in this recipe.

[crynski]

Yep that’s the one.  I was really surprised my local only had the brand of liquid yeast.  Am eager to brew that, and I have some local honey (always use local)