[santoch]

I would add blonde ale to the list (ie, US hopped blonde)

[Iliff Ave]

I personally think it works really well in a lot of American styles. Hard to go wrong if you not worried about something traditional.

[blair.streit]

I had a similar situation a couple of months ago. I intended to make a Kolsch with 2565 and then didn't, but tried out the yeast in the recipe below on a whim (going for that area around West Coast Blaster).

I like the way the beer turned out and felt like it played fine with the hops. My only complaint is that even after a 6 weeks at 34F I have enough yeast in suspension that it's not as clear and crisp as I'd like.

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Fermentables
Amount  Fermentable                          PPG  °L    Bill %
5 lb    United Kingdom - Golden Promise      37   3     32.8%
5 lb    United Kingdom - Maris Otter Pale    38   3.75  32.8%
2 lb    Wyermann Vienna                      36   3.4   13.1%
1 lb    American - Caramel / Crystal 40L     34   40    6.6%
1 lb    Avangard Munich                      40   10    6.6%
0.5 lb  American - Caramel / Crystal 120L    33   120   3.3%
0.5 lb  American - Victory                   34   28    3.3%
1 oz    United Kingdom - Pale Chocolate      33   207   0.4%
3 oz    United Kingdom - Coffee Malt         36   150   1.2%

15.25 lb   Total           

Hops
Amount   Variety    Type                    AA     Use   Time     IBU
21g      Magnum     Pellet                  12.4   Boil  60 min   31.12
14g      Cascade    Pellet                  6      Boil  10 min   3.64
14g      Centennial Pellet                  9      Boil  10 min   5.46
14g      Cascade    Pellet                  6      Boil  0 min   
14g      Centennial Pellet                  9      Boil  0 min   

Fermented with 2 packs of WY2565 Kolsch at 64F.


[HoosierBrew]

Yeah, that stuff takes forever to clear. I fined my kolsch this summer with gel and it took 2 weeks @ 31F to get it mostly clear. Another 2 weeks and it was crystal.

[blair.streit]

So I pulled the first pint of this in a week or so and it has definitely cleared up.

 When I brew this again I'd like to do the same thing but maybe with Saaz hops or something a little more on the spicy side to help cut through some of the maltiness. I do like the way the Kolsch yeast plays with the MO/GP though.