White Labs Kölsch yeast

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White Labs Kölsch yeast

Postby HTH1975 » Fri Jun 03, 2016 08:32

I've had this yeast in the fridge since November and it went out of date in May. Thought I'd brew up a starter to see if it was still ok.

Only had enough for a 2.5L starter. Didn't do anything for 48 hours, but once it kicked in its went great guns. Fun to watch it working away on the bottom of the demijohn.

I pitched it into yesterday's pale ale brew and this morning it's gurgling away like crazy. I was fearing the worst with the BBD on the yeast, but it's absolutely fine. It's the first White Labs yeast I've tried and I'm impressed.

Last edited by HTH1975 on Fri Jun 03, 2016 10:17, edited 1 time in total.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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Re: White Labs Kölsch yeast

Postby Borischarlton » Fri Jun 03, 2016 09:36

Hi,

Is it smelly farty yet? It can be a proper sulphur bomb whilst fermenting, great yeast though;)

Rob

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Re: White Labs Kölsch yeast

Postby HTH1975 » Fri Jun 03, 2016 10:19

It doesn't smell farty as far as I can smell - I've got a blow-off pipe into some starsan and it smells like Witbier

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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Re: White Labs Kölsch yeast

Postby wezzel » Fri Jun 03, 2016 11:35

I've just used this for the first time in a blonde ale and fermented it cool at 16 degrees.

It's difficult to describe the flavour but I really like it and it works well in a blonde ale with low IBU's. Malty but clean and refreshing.


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Re: White Labs Kölsch yeast

Postby HTH1975 » Fri Jun 03, 2016 11:56

I'm fermenting mine at room temp (20-22C), so it's gonna be fruitier. The only alternative is putting it in my cellar which is sitting around 14-15C this time of year. However, that may be too cold for the yeast.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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Re: White Labs Kölsch yeast

Postby f00b4r » Fri Jun 03, 2016 12:03

HTH1975 wrote:I'm fermenting mine at room temp (20-22C), so it's gonna be fruitier. The only alternative is putting it in my cellar which is sitting around 14-15C this time of year. However, that may be too cold for the yeast.


Despite what the packet says you can ferment at this temperature, it fermented clean like a lager yeast, see the Brulosophy website for details. Maybe they put the range higher to ensure you get that Kolsch yeast taste.
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Re: White Labs Kölsch yeast

Postby HTH1975 » Fri Jun 03, 2016 12:59

In that case, I might pop it in the cellar since I only pitched the yeast last night, so it's got less than 12 hours fermenting (I'd guess).

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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Re: White Labs Kölsch yeast

Postby DaveGillespie » Fri Jun 03, 2016 15:09

I've regularly fermented this at 14. Very clean.
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Re: White Labs Kölsch yeast

Postby HTH1975 » Fri Jun 03, 2016 15:57

I've put it in the cellar now - we're sitting at 15C down there today, so it should be fine.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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Re: White Labs Kölsch yeast

Postby HTH1975 » Sat Jun 04, 2016 19:36

I've checked on it today and it's still fermenting fine at 15C. Quite looking forward to this as every other beer I've made has fermented in the kitchen at 20-22C.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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Re: White Labs Kölsch yeast

Postby Monte Cristo » Sat Jun 04, 2016 22:40

I used this yeast last year it turned out very clean, lets the maltiness shine through and dropped absolutely crystal clear.
Seem to remember i fermented at 15c and it was pretty sulphury. :hat:

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Re: White Labs Kölsch yeast

Postby wezzel » Sat Jun 04, 2016 23:00

I find it hard to describe the taste. I would say a hint of banana but very very subtle.


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Re: White Labs Kölsch yeast

Postby HTH1975 » Sun Jun 05, 2016 00:54

If the starter is anything to go by, fermenting at higher temperatures gives off lots of fruity esters - it was actually very drinkable even without being hopped.

Mind you, I'm expecting far less esters fermenting at 15C. I've heard about this bring a sulphur beast, but that it ages out ok. I'll just leave this in bottles for s couple of months before trying it.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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Re: White Labs Kölsch yeast

Postby Rolfster » Sun Jun 05, 2016 08:54

Don't bottle until any sulphur smell has passed...apparently! (I've never used a smelly yeast so it's just what I've heard!)
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Re: White Labs Kölsch yeast

Postby HTH1975 » Sun Jun 05, 2016 10:41

Cheers Rolfster. I'll keep that in mind. My standard practice is 14 days primary, then rack to secondary for 7-14 days. I'm hoping that any sulphur smell should have gone by that time.

I've went a bit mad on brewing in the past couple of weeks - two brews and plans for another next week. I reckon a brown ale is on the cards.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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Re: White Labs Kölsch yeast

Postby serum » Sun Jun 05, 2016 14:16

Interested tother how you get on with this yeast. It's on the to do list.

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Re: White Labs Kölsch yeast

Postby Monte Cristo » Sun Jun 05, 2016 18:18

I dropped mine into a secondary and took it down to 3c for 2 weeks, after that the sulphur odour had dissipated. My kolsch became really good after about 2 months in the bottle.


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Re: White Labs Kölsch yeast

Postby HTH1975 » Sun Jun 05, 2016 19:53

Monte Cristo wrote:I dropped mine into a secondary and took it down to 3c for 2 weeks, after that the sulphur odour had dissipated. My kolsch became really good after about 2 months in the bottle.


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That sounds similar to my experience with the Wyeast Kölsch equivalent - that took more like 3-4 months to come into its own. Just had the last few bottles this weekend.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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Re: White Labs Kölsch yeast

Postby wezzel » Sun Jun 05, 2016 21:32

Damn, mines never going to last that long. It's already had a caning and it only went into the cornie 8 days ago.


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Re: White Labs Kölsch yeast

Postby Monte Cristo » Sun Jun 05, 2016 21:34

Well hopefully you saved some for a rebrew?


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Re: White Labs Kölsch yeast

Postby wezzel » Sun Jun 05, 2016 23:01

Monte Cristo wrote:Well hopefully you saved some for a rebrew?


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Sadly no


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