Keggsovereasy
New Member
- Joined
- Nov 12, 2019
- Messages
- 2
- Reaction score
- 1
That’s why I went with only 2 packets of yeast for the NE IPA. Interestingly, my final gravity after 7 days is 1.014.
Any updates on the Lallemand Kölsch dry yeast? Does it take as long to ferment as 2565 and will it produce the characteristic fruity flavors at warmer temperatures?
I have a pseudo kolsch on tap, single hopped with cashmere and Decently dry hopped. I’d say the beer came out alright. I don’t think it’s that fruity, even the cashmere is pretty light.
One rehydrated packet. Mashed at 150 for 75 minutes.
1.046 OG
1.010 FG
6/20 Pitched @ 69F
Fermented 65 (trying for the fruitiness)
6/27 1.012, dry hopped 1oz, spunded
6/28 AM bumped temp to 67F, left hydro on counter from day before, down to 1.010
6/28 PM bumped to 69
6/30 started crash, new hydro sample stayed at 1.010
I later dry hopped with another 2oz cashmere cause I wasn’t happy with the beer. I also added gelatin but I don’t see where that is. It’s much better a month later but not sure I’d use this again vs just doing a hoppy Pilsner or using something like San Diego super
Ive had beers made with it, they are very clean, but lacked "Kolsch" quality. They were greate blonde ales though.I did a koolsch with the dry yeast and found it pretty bland. It did floc out pretty well.
I did a koolsch with the dry yeast and found it pretty bland. It did floc out pretty well.
What temperature did you ferment at?Ive had beers made with it, they are very clean, but lacked "Kolsch" quality. They were greate blonde ales though.
That's the other thing -- it took 36 hours to really get going.I've also got a Kolsch fermenting at 16C. Mine took a couple days to get started, but seems to be going steady now.
I rehydrated 1 pack of the New England and pitched into 5.5 gal of 1.051 ESB at 68F. So I just did a typical dry yeast pitching rate. It started fermenting the next day, so lag time was not really an issue. Started raising the temp after about 3 or 4 days slowly up to about 71F. It did take about 10 days to fully finish fermenting down to FG, which was 1.012. So pretty good attenuation especially since this was a quick extract batch I was using to try out the yeast, and there was 1.25 lbs of crystal malts in it. When transferring to keg (Day 14) there were some big yeast rafts/flakes remaining on top with similar flat chunks in the yeast cake, which was kinda weird. The beer had a slight haze but was overall pretty clear and tasted good in the hydrometer sample.
I've had it in the keg for about a week now and I think it tastes really good. It is fairly fruity in a really nice stone fruit, tropical, maybe red apple kind of way. No diacetyl or any other off flavors that I can detect. Definitely not as Englishy as 1318 and not quite as fruity, but the esters it has are really nice. I've never used Conan so I can't really compare it to that.
Honestly I can't stop drinking it. Definitely want to try this in an IPA, and I will probably use it for a lot of my American and British styles. As others said, Label Peelers has it for about $6 and they just had a Halloween sale where I got a couple packs for $4.50 each. Free shipping for dry yeast too. I bought the Koln yeast during that sale too just to try it out. Glad to hear it has some positive reviews.
It's weird, but I'm noticing that Lallemand Voss Kveik tastes very kölsch-like. My pale ale definitely has that white wine background characteristic I get from WY2565 Kölsch strain. I fermented 5.5 gallons of a 1.050 ale at 30C with half a packet of the dry yeast (7.5g).
My plan is to brew a simple kölsch with it next and see if it stacks up.
I wanted to put in my 2 cents on the Koln yeast. I was unaware that this needed a higher than normal pitch rate until after the yeast was pitched. According to Lallemand 2 yeast packs should be used. I used 1 pack in 5.5 gallons 1.049 og wort. The fermenter was chilled to 59f. This is the slowest yeast I've ever used. It took right over 36 hours just to see VERY minimal activity and 60 hours for a slight krausen. It may be due to the pitch rate, but, it may just be the yeast itself. This is a very simple brew. 90% 2 row 10% wheat malt, FWH Magnum, 15 min Hallertau MF, bittered to around 20 ibus. The pilsner water profile is being used from brewers friend. Once this brew is ready I'm going to take it to the lhbs/brewery and see what liquid strain they think this is close to. I wanted something light and plain jane to get a fill for the yeast before I really developed a rock solid recipe.
I would consider the Lallemand Voss Kveik strain. As per my above post, I brewed a kolsch with it. I kegged it 3 days ago and it definitely has the subtle white wine character I associate with the style. I don't yet know how it's going taste after lagering, but so far so good. I cannot tell the difference between this and the WY 2655 Kolsch strain.
I wanted to put in my 2 cents on the Koln yeast. I was unaware that this needed a higher than normal pitch rate until after the yeast was pitched. According to Lallemand 2 yeast packs should be used. I used 1 pack in 5.5 gallons 1.049 og wort. The fermenter was chilled to 59f. This is the slowest yeast I've ever used. It took right over 36 hours just to see VERY minimal activity and 60 hours for a slight krausen. It may be due to the pitch rate, but, it may just be the yeast itself. This is a very simple brew. 90% 2 row 10% wheat malt, FWH Magnum, 15 min Hallertau MF, bittered to around 20 ibus. The pilsner water profile is being used from brewers friend. Once this brew is ready I'm going to take it to the lhbs/brewery and see what liquid strain they think this is close to. I wanted something light and plain jane to get a fill for the yeast before I really developed a rock solid recipe.
I wanted to put in my 2 cents on the Koln yeast. I was unaware that this needed a higher than normal pitch rate until after the yeast was pitched. According to Lallemand 2 yeast packs should be used. I used 1 pack in 5.5 gallons 1.049 og wort. The fermenter was chilled to 59f. This is the slowest yeast I've ever used. It took right over 36 hours just to see VERY minimal activity and 60 hours for a slight krausen. It may be due to the pitch rate, but, it may just be the yeast itself. This is a very simple brew. 90% 2 row 10% wheat malt, FWH Magnum, 15 min Hallertau MF, bittered to around 20 ibus. The pilsner water profile is being used from brewers friend. Once this brew is ready I'm going to take it to the lhbs/brewery and see what liquid strain they think this is close to. I wanted something light and plain jane to get a fill for the yeast before I really developed a rock solid recipe.
I used 2 packs my last one and it still took about that long to get going so i'm thinking it's just the yeast. Mine was 22L (5.8gal?) OG 1.050 fermented at 16.5 C (61.7F?).
This yeast is definitely not worth using. As someone who brews Kolsch a lot (close to 20 batches the last few years) and has used every yeast under the sun I wouldn't bother with this yeast again. The cell counts are incredibly low and especially if you’re trying to ferment it on the cold side I’d probably shoot for 3 packs. That’s way too expensive when the benefit of dried yeast is often the cost.
The likelihood that a slow fermentation like you’re experiencing is going to produce anything that you could compare to other yeasts is highly unlikely. Usually you will experience increased acetaldehyde production and subsequent poor cleanup of it and other compounds. You might get lucky but if not I’d try krausening it with your next batch. It’s amazing what it can do.
I’m pretty sure Lallemand Koln is just their version of K-97 which is essentially the dried version of wyeast 1007, German Ale. Although the flocculation does look to be a bit better with Koln. They do say it’s a slow fermenter and can take a while for fermentation to begin. I’d bet it’s just due to the fact that this yeast doesn’t dry well at all. The fact that they talk about hop biotransformation with this yeast and it ferments cold to me sounds exactly like 1007.
wlp029 and Imperial Dieter are the easiest Kolsch strains to use as they are relatively fast, ferment better a little warmer, and flocculate much faster. However they just don’t seem to produce the correct ester profile for me. 2565 is hard to beat from an ester standpoint but it takes so unbelievably long to flocc. When it does it’s great though.
1007 lends a bit more sulphur character and is a bit easier to use than 2565 but not by much. It’s a pretty hardy yeast and doesn’t produce diacetyl above threshold so you can crash it as soon as it hits terminal. It’s used by a decent amount of large craft breweries for this reason, but again needs to be filtered or fined for a quick turnaround.
Meaning of KISS as used in Brewing pleaseLalBrew® New England | Lallemand Brewing
LalBrew® Köln Kölsch Style Ale Yeast | Lallemand Brewing
These are new yeasts to me, and I just ordered a couple of each from label peelers. I'm going to KISS and brew a couple of NEIPA and Kolsch.
Anyone here used these? Thoughts on fermentation profiles, flavor characteristics, flocculation, attenuation, etc?
I love 029 German ale for just about every beer I make from apa to blonde ale to stout but find the same, for a kolsch, 2565 tastes the best for me.This yeast is definitely not worth using. As someone who brews Kolsch a lot (close to 20 batches the last few years) and has used every yeast under the sun I wouldn't bother with this yeast again. The cell counts are incredibly low and especially if you’re trying to ferment it on the cold side I’d probably shoot for 3 packs. That’s way too expensive when the benefit of dried yeast is often the cost.
The likelihood that a slow fermentation like you’re experiencing is going to produce anything that you could compare to other yeasts is highly unlikely. Usually you will experience increased acetaldehyde production and subsequent poor cleanup of it and other compounds. You might get lucky but if not I’d try krausening it with your next batch. It’s amazing what it can do.
I’m pretty sure Lallemand Koln is just their version of K-97 which is essentially the dried version of wyeast 1007, German Ale. Although the flocculation does look to be a bit better with Koln. They do say it’s a slow fermenter and can take a while for fermentation to begin. I’d bet it’s just due to the fact that this yeast doesn’t dry well at all. The fact that they talk about hop biotransformation with this yeast and it ferments cold to me sounds exactly like 1007.
wlp029 and Imperial Dieter are the easiest Kolsch strains to use as they are relatively fast, ferment better a little warmer, and flocculate much faster. However they just don’t seem to produce the correct ester profile for me. 2565 is hard to beat from an ester standpoint but it takes so unbelievably long to flocc. When it does it’s great though.
1007 lends a bit more sulphur character and is a bit easier to use than 2565 but not by much. It’s a pretty hardy yeast and doesn’t produce diacetyl above threshold so you can crash it as soon as it hits terminal. It’s used by a decent amount of large craft breweries for this reason, but again needs to be filtered or fined for a quick turnaround.
I love 029 German ale for just about every beer I make from apa to blonde ale to stout but find the same, for a kolsch, 2565 tastes the best for me.
The majority of my beers are easy drinkers, especially kegged beers. 029 is very clean and crisp and lets the hops shine. My house ale yeast for sure. Nitro stout I did not long ago worked as well as the hoppy session beers. I don’t like us05, I get peach from it no matter how I brew with it, once I tried 029, never given us05 another thoughtNone of the shops or breweries near me use, or carry, White Labs. I will be headed up to Asheville in 2 weeks, hurricane willing, and plan to hit up the white labs gift shop for a few yeast strains. A local shop started carrying Imperial yeast not too long ago. I've read that G03 is supposedly WLP029 and G02 is 1007. IF this turns into a tasty brew I plan on rebrewing it with a few different kolsch/german strains. Nothing wrong with an easy drinking, easy brewing, lite ale
Good point, But what of fermentation temperature? I think this is where the term hybrid beer comes in which I've heard Kolsch called before.This may be a moot point, but my contention has always been that if you lager it (in the sense of cold storage, whereby I can't think of any other sense) it is now (by definition) a lager and therefore it is no longer an ale. The yeast argument is (to me) invalid, since genetic mapping has shown some "lager" yeasts to have all along been ale yeasts. WLP800 "Pilsner Urquell" yeast for example.
Well pulled a gravity sample and taste sample last night and it's the same so it's cold crashing now. I probably wouldn't use that yeast again for this brew. It would work VERY well in an American Hefeweizen though imo. I think marketing this as a "neutral" strain is very misleading. Nothing neutral about this at all. It has light hefeweizen written all over it. It honestly reminds me of Wyeast 3056. Not in your face but the ester/phenols are still there. Yes I said phenols lol. That could be my own fault for unknowingly underpitching and potentially stressing the yeast. The jury is still out on this though. I'm cold crashing for 48 hours at 33f, fining with gelatin for 48 hours, bottling, and will bottle lager once this is carbed. I will be trying the German Ale (either 1007 or preferrably the Imperial variant if the lhbs has it on hand) in a few months. Either way this was not what I was going for.
Edit: I'm actually headed to the LHBS tomorrow. It's a brewery as well and the owner is a BJCP judge. I'll bring a sample of this and see what they say. I'll report back
I picked up a slight hefe character on the first keg pour of my kölach. It dissipated right away though.
Honestly that's what I'm hoping for. Lagering/Cold storage can help a good bit of things. It's definitely very yeasty
Enter your email address to join: