[Iliff Ave]

Went with 100% Schill Pilsner and imperial g03 dieter which is supposed to be the same as wlp029. I was preferring 2565 but now I find myself liking 029 better. Will be using a portion of the yeast cake for an imperial kolsch which I assume will come off similar to a Helles bock.

[charles1968]

My last Kolsch was WLP029 with some Galaxy hops at flameout. Added a nice subtle twist without dominating.

[majorvices]

Went with 100% Schill Pilsner and imperial g03 dieter which is supposed to be the same as wlp029. I was preferring 2565 but now I find myself liking 029 better. Will be using a portion of the yeast cake for an imperial kolsch which I assume will come off similar to a Helles bock.

I've bounced around between both and preferred the WLP029 for most of that time as well. It seemed to have more of that "white wine" characteristic. I use WYEAST though almost exclusively for my yeast now though so haven't used that strain in a couple years.

[juggabrew303]

A local brewery here in Denver changed their yeast to inland island 571.  Completely changed the whole beer IMO.  I would not recommend this yeast if you're looking.  Came out closer to a hefe with that banana/Clove character.  Brewer said he might switch back to 2565. 


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[brewinhard]

A local brewery here in Denver changed their yeast to inland island 571.  Completely changed the whole beer IMO.  I would not recommend this yeast if you're looking.  Came out closer to a hefe with that banana/Clove character.  Brewer said he might switch back to 2565. 


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Banana and clove have zero business being in a kolsch.

[juggabrew303]

A local brewery here in Denver changed their yeast to inland island 571.  Completely changed the whole beer IMO.  I would not recommend this yeast if you're looking.  Came out closer to a hefe with that banana/Clove character.  Brewer said he might switch back to 2565. 


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Banana and clove have zero business being in a kolsch.

That's why I felt obligated to speak up.  I actually believed they served me the wrong beer. 


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[Iliff Ave]

A local brewery here in Denver changed their yeast to inland island 571.  Completely changed the whole beer IMO.  I would not recommend this yeast if you're looking.  Came out closer to a hefe with that banana/Clove character.  Brewer said he might switch back to 2565. 


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Is is a good brewery? I live in Denver and it seems that about half of the opening breweries are making solid beer. Just my opinion and maybe it has something to do with the particular breweries that I actually visit. I know of one brewery in particular that brews a horrible kolsch. These days; if you build it, they will come. Quality is secondary...

[juggabrew303]

A local brewery here in Denver changed their yeast to inland island 571.  Completely changed the whole beer IMO.  I would not recommend this yeast if you're looking.  Came out closer to a hefe with that banana/Clove character.  Brewer said he might switch back to 2565. 


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Is is a good brewery? I live in Denver and it seems that about half of the opening breweries are making solid beer. Just my opinion and maybe it has something to do with the particular breweries that I actually visit. I know of one brewery in particular that brews a horrible kolsch. These days; if you build it, they will come. Quality is secondary...

I think so. not all the beer is great but not all breweries can be broken compass either.  I'll  just say it's by sloans lake.  It was the first kölsch I've ever had and it got me hooked. 

I agree on quality, that's why I stay away from colfax breweries besides fiction


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[Iliff Ave]

A local brewery here in Denver changed their yeast to inland island 571.  Completely changed the whole beer IMO.  I would not recommend this yeast if you're looking.  Came out closer to a hefe with that banana/Clove character.  Brewer said he might switch back to 2565. 


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I think we are talking about how the same place. I haven't been there but have heard about this beer in question.

Is is a good brewery? I live in Denver and it seems that about half of the opening breweries are making solid beer. Just my opinion and maybe it has something to do with the particular breweries that I actually visit. I know of one brewery in particular that brews a horrible kolsch. These days; if you build it, they will come. Quality is secondary...

I think so. not all the beer is great but not all breweries can be broken compass either.  I'll  just say it's by sloans lake.  It was the first kölsch I've ever had and it got me hooked. 

I agree on quality, that's why I stay away from colfax breweries besides fiction


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Funny. Pretty sure that's the kolsch I am thinking of. Not sure it has anything to do with their yeast...

[juggabrew303]

A local brewery here in Denver changed their yeast to inland island 571.  Completely changed the whole beer IMO.  I would not recommend this yeast if you're looking.  Came out closer to a hefe with that banana/Clove character.  Brewer said he might switch back to 2565. 


Sent from my iPhone using Tapatalk

I think we are talking about how the same place. I haven't been there but have heard about this beer in question.

Is is a good brewery? I live in Denver and it seems that about half of the opening breweries are making solid beer. Just my opinion and maybe it has something to do with the particular breweries that I actually visit. I know of one brewery in particular that brews a horrible kolsch. These days; if you build it, they will come. Quality is secondary...

I think so. not all the beer is great but not all breweries can be broken compass either.  I'll  just say it's by sloans lake.  It was the first kölsch I've ever had and it got me hooked. 

I agree on quality, that's why I stay away from colfax breweries besides fiction


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Funny. Pretty sure that's the kolsch I am thinking of. Not sure it has anything to do with their yeast... Not a huge fan of broken compass but used to be. Very excited to visit the new bierstadt lager haus. Seems to like they know what they are doing.

They changed the yeast a few batches back to inland island.  Brewer said he might go back to 2565.  That's the brewery next to C2 ciders?


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[ElsassBrewer]

Hi guys, thanks to you i'm now willing to brew barrels of Kölsch

I'm a french Brewer with nothing interresant to say other than a little dumb question to ask : what is the software used to create this recipe ? It seems like a mobile software and i'm looking for a good (and free) one since i've started brewing years ago !

Thank you for the sharing and the good tips on fermentation temp by the way

Amicalement, ElsassBrewer

[majorvices]

Hi guys, thanks to you i'm now willing to brew barrels of Kölsch

I'm a french Brewer with nothing interresant to say other than a little dumb question to ask : what is the software used to create this recipe ? It seems like a mobile software and i'm looking for a good (and free) one since i've started brewing years ago !

Thank you for the sharing and the good tips on fermentation temp by the way

Amicalement, ElsassBrewer

I think that is iBrewmaster. I think I used to have it on my iPod years ago. Regardless, CaraVienne has no place in a proper kolsch IMO. Also make sure to make a good sized starter for a kolsch or pitch multiple packs/vials.

[Stevie]

Beersmith - there are two flavors lite and mobile. Lite does not allow editing, but both are not very good. They are mainly companion apps for the desktop software.

[quattlebaum]

Went with 100% Schill Pilsner and imperial g03 dieter which is supposed to be the same as wlp029. I was preferring 2565 but now I find myself liking 029 better. Will be using a portion of the yeast cake for an imperial kolsch which I assume will come off similar to a Helles bock.

I've bounced around between both and preferred the WLP029 for most of that time as well. It seemed to have more of that "white wine" characteristic. I use WYEAST though almost exclusively for my yeast now though so haven't used that strain in a couple years.

Havent used the WLP029 yet however have been playing with BSI W-177, Kolsch. Interesting yeast puts off a shizz ton of sulfur at 60F. BSI fellas recommend that temp and dont suggest above 65F. I have done both and cant tell a difference. still lots of sulfur. takes a while to condition out. using Hull Melon also and havent made my mind up about it. It's just different. Think i am a classic Hersbrucker guy. Have messed with Mandarina Bavaria also and dig it as a flavor addition. I do like about 75/25% pils/Kolsch malt.

[HoosierBrew]

I do like about 75/25% pils/Kolsch malt.

Pretty close to what I did on my last one - liked it a lot.