Kolsch Yeast

[Thirsty Mallard]

I think I am going to brew a Kolsch (style) ale this weekend to be ready for the impending summer months in the brutal Texas heat and sweat (humidity).

I am using the Pope's recipe, but it calls for Brew Tek yeast, which is no longer avaliable anywhere that I know of.

Normally I write off arguing White Labs vs. Wyeast as they seem to have similar yeasts and I just take the one that happens to be easier to reach... but the Kolsch yeast looks to be very different. The White Labs has 65-69% attenuation and ferments at 65-69F. Wyeast has 73-77% attenuation and ferments at 56-64F.

I am leaning toward the Wyeast, but I would like some feedback from anyone that has brewed with either one.

[Speyedr]

They are listed as the same strain on the Yeast Strain Chart. Not sure if it's correct or if it helps at all, but there it is.

[Thirsty Mallard]

Which would make sense if the descriptions on each of their respective websites were similar, but even the descriptions seem different:

Wyeast: Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature increase. Low or no detectable diacetyl production. Also ferments well at cold 55-60° F range, (13-16° C). Used to produce quick conditioning pseudo lager beers. Poor flocculating yeast requires filtration to produce bright beers or additional settling time. Flocculation - low; apparent attenuation 73-77%. (56-70° F, 13-21° C)


White Labs: From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
Attenuation: 72-78%
Flocculation: Medium
Optimum Fermentation Temperature: 65-69°F
Does not ferment well less than 62°F, unless during active fermentation.

[DannyW]

I've used both. My memory says they are quite similar. I fermented them both cool, low 60s. They are powdery and take a LONG time to clear. I think they may never clear without a filter. Both are pretty clean once the yeast drops. WLP029 was my house yeast for a year or so, made many styles of beer with it and they were all decent.

Here's what my notes have to say.

WLp029: Got a 42 in the Best Florida Beer competition, but no medal. reduce DMS to improve. Same batch got a 31 at NHC 1st round a couple of months later, said it was too Witbier-like, too spicy. NHC entries had to survive summertime shipping to Texas.

Wyeast 2565: NHC 1st round noted diacetyl. Scored low 20's. I was also screwing around with acid additions to my mash with no pH meter, so I had a string of sour beers around that time I think this was one of them.

[Thirsty Mallard]

From the Pope himself:

"I would use the Wyeast around the 58 to 62F range if you can get it. I don't think you can get brewtek anymore and I don't have the strain either. The wyeast is quite good."

[Speyedr]

Cool. You've inspired me to try to fit this one in my schedule. We may have to do a trade..