German Ale yeast from Safale/Fermentis, K97, I believe, is a good one.
I've used K97 with excellent results, mainly due (I think) to pitching and fermenting at 18°C and then bottle conditioning at 10-12°C for 5 weeks.
I don't think "Kviek" and "Kolsch" are the same.... But yes, I've used K97 several times and like the results. The 34/70 warm option should work nicely, too. Oh, ferment the K97 cool!Cool. I was thinking that might be the most likely option but thought it would be worth asking before i go hunt some down. I tried making one with OYL-061 Kveik yeast and I like it but I'm not sure it's "Kolsh" as it were.
I wouldn't say that. Give either the K97 or the 34/70 a try, ferment at around 60 degrees F and both should give good results.So no real dry options then.
Have you had that experience when it's fermented at lager temps? I don't like the fruitiness of it, either, when it's in the 60+ range and I agree that dry lager yeasts like 34/70 and S23 are better options if you're not fermenting in the low 50's.Kolsch beers are general mistaken for a lagers by most when correctly executed, K97 is not very pleasant, strange sometimes
Yeah. I fermented it in the low 50’s. Maybe that’s my mistake. Other people have fermented it at 60 with better results, but it’s still no way near 1007 for being clean. I like K97 in a pale ale, I won a gold for it when I brewed it on a whim. It was really nice.Have you had that experience when it's fermented at lager temps? I don't like the fruitiness of it, either, when it's in the 60+ range and I agree that dry lager yeasts like 34/70 and S23 are better options if you're not fermenting in the low 50's.
I tried WLP029 German Ale yeast once at ale than desireable temps and it was really, really terrible. Just a yucky banana bomb. Never tried it sense. At lower temps I'm sure it would clean up, too.
Agreed! When I look back at my notes I find that my wort temps were hanging right at 59 or 60. I'm remembering the first time I used it and I had no temp control and simply set a dorm fridge at the highest setting it would do. That would have been much cooler than 60 though I don't have records on that particular brew.Kolsch’s should be lagerish, a cross between a Pilsner and Helles with a touch of fruitiness, very subtle fruitiness.
60 F, around 15C. Damned conventional units.I was under the impression using 34/70 would effectively end up with a lager. I used the Kveik cause I got it and used it in everything for a couple weeks.
Fermenting at 60C seems to defeat the purpose of a warm fermenter so until I get a chiller built that's just off the table.
Yeah. I fermented it in the low 50’s. Maybe that’s my mistake. Other people have fermented it at 60 with better results, but it’s still no way near 1007 for being clean. I like K97 in a pale ale, I won a gold for it when I brewed it on a whim. It was really nice.
Kolsch’s should be lagerish, a cross between a Pilsner and Helles with a touch of fruitiness, very subtle fruitiness. That’s why I think 34/70 is a great Kolsch yeast.
Bryan?....Wayne...?