KÃÂ¶lsch question

Sonnal · Oct 1, 2015

I put on a batch of KÃÂ¶lsch about 2 weeks ago using the Greg Hughes recipe and the Wyeast 2565 KÃÂ¶lsch yeast. Although it appears to have finished as it's been down at 1012 for the last few days, the Krausen hasn't gone away at all and it smells a bit eggy. Having said that it tastes wonderful from the trial jar.

Has anyone else had a similar experience using this recipe or yeast? I usually leave my brews in the FV for 3 weeks so I'm quite happy to leave it alone for a while longer.

Cheers

clibit · Oct 1, 2015

Never used kolsch yeast but apparently this normal, and it will gradually fade away with a few weeks conditioning.

http://www.whitelabs.com/yeast/wlp029-german-ale-k-lsch-yeast

Sonnal · Oct 1, 2015

clibit said:
Never used kolsch yeast but apparently this normal, and it will gradually fade away with a few weeks conditioning.

http://www.whitelabs.com/yeast/wlp029-german-ale-k-lsch-yeast

Thanks Clibit. It does taste very much like a clean crisp lager, even at this stage. Very weird for an ale but exactly what I was hoping for.

timbowden · Oct 3, 2015

Sounds ok to me. I would also raise the temp to 19 for a diacytle (not sure if spellings right!) rest to clean up the taste and then on to the lagering. I made one this summer and my German friends from Cologne verified its taste! Lovely clean and fresh tasting! I left mine for 4 weeks at 0.5c

Sonnal · Nov 1, 2015

Quick update. It turned out really well. Delicious in fact. Pic below.

rodabod · Nov 1, 2015

Even top-fermenting yeasts will produce sulphurous smells when fermenting at lower temperatures.

dweb · Nov 2, 2015

I brewed a Kolsch clone a while ago and it did stink a bit before I bottled it but it tasted great.Very pleased with it and I`ll be doing another very soon.

KÃÂ¶lsch question

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KÃÂ¶lsch question