Thanks. I am at about 2 weeks now. I know I didn't place but I really want to see my score...
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My question is what negative impacts has anyone had using WLP029? There is still a lot of suspended yeast so I am curious if that is making the beer tastes stronger. Will carbonation and cold conditioning get me closer to that classic kolsch taste? [...]62 beer temp or ambient? I use Wyeast 2565 which is supposed to be the same strain. I ferment at 58-60 ambient. 62 ambient is slightly high. Both yeasts are very low flocculating. I usually ferment for a couple weeks and then transfer and cold crash in a keg. After another couple weeks cold conditioning, I'll check and transfer to another keg if it needs more clarifying.
WLP029 - fermented at 62
There is still a lot of suspended yeast so I am curious if that is making the beer tastes stronger.
Yep. A lot of suspended yeast can give the beer a more harsh, bitter taste. I'd crash it for a few days (or a week). When a little more settles out, I think you'll like a lot better.
With any yeast strains that are so-called equivalent, there will always be differences since the yeast evolves over time. Now, the differences could be very slight, or very significant. In this case, the three strains are all similar enough that most people don't care too much. Personally I like US-05 which I believe is the most attenuative of the bunch, close to 80% with the others more around mid-70s for attenuation (all roughly on the average and recipe-dependent, of course).
I don't know why I assume any dry yeast is not as good as liquid yeast.
I have finalized my recipe to brew on Saturday. It is not really an Alt but for our purposes, let's say it is...
I plan to use the Dusseldorf water profile. What pH should I shoot for? I have recently started treating my water and have just been adjusting to 5.4. From what I am learning, darker beers seem to benefit from 5.5 and pilsners from 5.2. I assume for a beer like this that 5.3 or 5.4 would be sufficient?
It's generally not a good idea to use a city profile. How do you know how or if they treat the water?
I am not necessarily going for a clone so I came up with this
10 oz caramunich
4 oz carafa I special
I've brewed that recipe by just keeping the % and scaling it up, plus a little more choc wheat for color. It was good, but I thought it needed a bit more caramunich. What you've got there looks perfect to me.
I'll throw this out there. The people who run the Spice House in Chicago and Milwaukee once told me that there is no difference between Black, Green, Pink, and White peppercorns. They gave a talk on the history of the spice trade that involved people who made more money off the ones that looked different than black, but said that they are not actually different. The only one that tastes and is different is Szechuan.
From my understanding pink peppercorns are from a differently species. And Black, green and white peppercorns are from the same plant, but are different in the maturity and/or processing.
That may be true. The presentation was 4 or 5 years ago. I should really look into it since I've been repeating this ever since.