I'm a big fan of WLP001. How does it compare and/or differ from 001.
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Yeah that wlp530 is one of my favorite Belgian strains, but man does it ferment VIOLENTLY!
That's definitely not my favorite yeast for the style, but its real sluggish below 58F. I'd recommend fermenting warmer & lagering vs. forcing a slow, cold ferment. Just my 2-cents!
+1 to Blatz comments. Kolsch has a distinctive, yet subtle, flavor to it. Kind of wine/chardonnay like finish that I haven't ever tasted on any other beer style. That's the key between it tasting like a kolsch and simply being a blonde ale that is called a kolsch. Too many brewpubs call their blondes "kolsch".
I like it kinda well done...
Pepperoni, 2 other kinds of sausage (Volpi brand), red bell, onion, fresh bella 'shrooms, mozz, with cheddar at the edge, liberal dose of parmesan and oregano. 450 degree oven.