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What strain is WLP029? I have been advised against using that in an Alt but it sounds like 2565 could be a good solution for my Kolsch and Alt...
Quote from: brewinhard on June 29, 2015, 08:08:02 amYou will love the 2565 strain. Big top cropper though so be aware! Wyeast 2565 is allegedly Weihenstephan W-165. W-165 is actually an altbier strain.QuoteDark Beers: Strain W 148 , W 165 and W 184These strains are mainly used in the production of top fermenting dark beers. They can also be classed as interesting for ale variations. They are used for higher fermentation temperatures and can also be used without further trub removal at cooler temperatures.A longer period of leaving the brew with the yeast should be avoided due to the fact that a yeasty character is to be expected. The yeast strain W165 is to be recommended as the best appropriate yeast for top fermenting dark beers.The Weihenstephan Kolsch strain is W-177.QuoteKölsch yeasts: Strain W 177This is the classical strain used for the production of Kölsch beers, with a light fruity estery taste and character with lower Amyl-alcohol contents. Similar to the alt beer yeasts this yeast strain can be fermented with high or low temperatures.The Diacetyle degradation is, especially by higher temperatures than 20 °C as good as complete. Therefore a very clean and very pure beer is to be expected.I am not aware of a single propagator in the U.S. that holds W-177 in its collection. I inquired about importing W-177 on slant from Hefebank Weihenstephan, but the combined culture and shipping costs were ridiculous, which is saying something because I usually spend a c-note or more on a culture. For example, I recently spent £115 (~$180.00) acquiring a strain from the NCYC that I plan to study in the fall. The price that I was quoted by Hefebank Weihenstephan for W-177 dwarfed that figure. Maybe I can start a crowdfunding effort to bring W-177 into the country?
You will love the 2565 strain. Big top cropper though so be aware!
Dark Beers: Strain W 148 , W 165 and W 184These strains are mainly used in the production of top fermenting dark beers. They can also be classed as interesting for ale variations. They are used for higher fermentation temperatures and can also be used without further trub removal at cooler temperatures.A longer period of leaving the brew with the yeast should be avoided due to the fact that a yeasty character is to be expected. The yeast strain W165 is to be recommended as the best appropriate yeast for top fermenting dark beers.
Kölsch yeasts: Strain W 177This is the classical strain used for the production of Kölsch beers, with a light fruity estery taste and character with lower Amyl-alcohol contents. Similar to the alt beer yeasts this yeast strain can be fermented with high or low temperatures.The Diacetyle degradation is, especially by higher temperatures than 20 °C as good as complete. Therefore a very clean and very pure beer is to be expected.
Maybe I can start a crowdfunding effort to bring W-177 into the country?
Quote from: majorvices on June 27, 2015, 06:46:52 amI would be careful using the kolsch malt. It is very dark. In think you are better off using 100% pils malt. I'm not sure how the brewers in Cologne use the Kolsch malt but they must be blending it.Good information, thanks. I bought a sac of Schill Kolsch malt and brewed it as a SMASH beer and in various ratios with pilsner malt. I don't think the 100% came out too dark, maybe a touch on the gold spectrum. I also entered it into two competitions and the judges all called it "straw blond", but everyone calls a Koslch straw blond, so I just take it with a grain of salt. I personally find the Kolsch malt to be like Vienna (3.5L high-kilned german malt), and both a 2:1 and 3:1 pilsner:vienna grist make a tasty Kolsch.
I would be careful using the kolsch malt. It is very dark. In think you are better off using 100% pils malt. I'm not sure how the brewers in Cologne use the Kolsch malt but they must be blending it.