[Iliff Ave]

Cream ale with koln dry yeast


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[Andy Farke]

Cream ale with koln dry yeast

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That looks great! I'm brewing a kolsch-style ale with that same yeast later today...first time using that particular yeast, so I look forward to seeing how it turns out. Any tips for working with it? What temperature did you ferment at?

[Andy Farke]

Dark mild...this was my first time making the style, because I wanted something highly sessionable to drink during an evening by the fire. I'm fairly happy with how it turned out -- it ended up under 3% abv, but the flavor is much bigger than the gravity would suggest!
Recipe etc. here: https://andybrews.com/2022/01/08/dark-mild-2021/

[fredthecat]

Dark mild...this was my first time making the style, because I wanted something highly sessionable to drink during an evening by the fire. I'm fairly happy with how it turned out -- it ended up under 3% abv, but the flavor is much bigger than the gravity would suggest!
Recipe etc. here: https://andybrews.com/2022/01/08/dark-mild-2021/

i was very close to making a dark mild with candi syrup or homemade dark invert. it would have looked like your recipe but with a higher OG and 1/2lb of the dark sugar

[Iliff Ave]

Cream ale with koln dry yeast

Sent from my iPhone using Tapatalk

That looks great! I'm brewing a kolsch-style ale with that same yeast later today...first time using that particular yeast, so I look forward to seeing how it turns out. Any tips for working with it? What temperature did you ferment at?

I believe it was around 65-66 which is warmer than I would normally go. Definitely get that soft pear ester which was what I was curious about and really enjoy. Not sure how clean it is below 60F but I love this yeast and will be using it in many different applications. For a kolsch I would imagine wanting to ferment cooler.

FWIW, I got 77% attenuation with three very different beers when mashing at 150F for 60 minutes.

[Andy Farke]

Dark mild...this was my first time making the style, because I wanted something highly sessionable to drink during an evening by the fire. I'm fairly happy with how it turned out -- it ended up under 3% abv, but the flavor is much bigger than the gravity would suggest!
Recipe etc. here: https://andybrews.com/2022/01/08/dark-mild-2021/

i was very close to making a dark mild with candi syrup or homemade dark invert. it would have looked like your recipe but with a higher OG and 1/2lb of the dark sugar

Cool! If you ever do make it, I would love to hear the results...

[Andy Farke]

Cream ale with koln dry yeast

Sent from my iPhone using Tapatalk

That looks great! I'm brewing a kolsch-style ale with that same yeast later today...first time using that particular yeast, so I look forward to seeing how it turns out. Any tips for working with it? What temperature did you ferment at?

I believe it was around 65-66 which is warmer than I would normally go. Definitely get that soft pear ester which was what I was curious about and really enjoy. Not sure how clean it is below 60F but I love this yeast and will be using it in many different applications. For a kolsch I would imagine wanting to ferment cooler.

FWIW, I got 77% attenuation with three very different beers when mashing at 150F for 60 minutes.

Interesting on the temperature...I usually ferment around 60 for my kolsch (usu. with K97). I'll give that a bit of thought...I do want it to be a bit cleaner, but might like a touch of ester.

Was the 77% attenuation all with the koln dry yeast? I brew on an Anvil Foundry, and have gone to 90 minute mashes for most of my beers; just starting to get in results, but I think I'm at a happy balance now between conversion efficiency and attenuation for most of my beers.

[Iliff Ave]

Yes all were 77% with koln. Obviously your results will likely be different.

I can’t stand k97 so maybe take my experience with a grain of salt…

[fredthecat]

look, i make pale beers sometimes too.

hallertau german pils

[Iliff Ave]

look, i make pale beers sometimes too.

hallertau german pils

Yum!

[Andy Farke]

Yes all were 77% with koln. Obviously your results will likely be different.

I can’t stand k97 so maybe take my experience with a grain of salt…

Yep, figuring my attenuation will be different...I shall eagerly await the result!

I've had pretty fair luck with K97, but it definitely takes a deft touch, and it takes *forever* to drop clear. Nowadays, I mainly use the strain it for my American wheat ales (I do an orange wheat ale at least once a year, and the K97 is perfect for this particular brew). So, I'm really glad to hear of your good results from the koln dry yeast in terms of flavor and attenuation!

Thank you for relaying your experience -- I appreciate it!

[fredthecat]

Yum!

thanks!

Yes all were 77% with koln. Obviously your results will likely be different.

I can’t stand k97 so maybe take my experience with a grain of salt…

Yep, figuring my attenuation will be different...I shall eagerly await the result!

I've had pretty fair luck with K97, but it definitely takes a deft touch, and it takes *forever* to drop clear. Nowadays, I mainly use the strain it for my American wheat ales (I do an orange wheat ale at least once a year, and the K97 is perfect for this particular brew). So, I'm really glad to hear of your good results from the koln dry yeast in terms of flavor and attenuation!

Thank you for relaying your experience -- I appreciate it!

i wanted to add a final addendum to the imp stout i made with it. it actually tastes pretty good, but a ton of roasted malt and ~90 IBU is covering the yeast, but again i find it pretty clean and malty. i did have issues with the fermentation characteristics and it does make the bitterness seem harsh. but it tastes good.

however, i will likely never use it again and would definitely recommend against using it.

[narcout]

This is just Golden Promise, Willamette, and WY1450.  It came out better than I expected.

[Fire Rooster]

This is just Golden Promise, Willamette, and WY1450.  It came out better than I expected.

Congrats, are you banished to the garage ?

[narcout]

Congrats, are you banished to the garage ?

Nah, it's just where the fermentation freezer, kegerator, and all the brew gear lives.  I turned the other side into a gym at the beginning of COVID.  I actually do spend quite a lot of time down there...