Best yeast for kolsch?

[Zambi]

Could bry-97 be used for Kolsch?
Or is that a bad idea.
I would like to make a batch and it's a yeast I got. Almost all others are Belgians (except maybe S 33)

 

[Megary]

Could bry-97 be used for Kolsch?
Or is that a bad idea.
I would like to make a batch and it's a yeast I got. Almost all others are Belgians (except maybe S 33)

Not a bad idea at all. I love Bry-97.
I would try and ferment it cold-ish if possible. 16-17C, low 60’s F, but it works well up to 21-22C. Any higher and it starts getting a little harsh. At least that’s been my experience. And let it do it’s thing for 2 weeks or so in the fermenter. I like to see a nice thick layer of fall-out on the bottom of the fermenter before I package it.

Good luck!

 

[WesBrew]

i've only used WLP029 and it was delicious.

 

[4everyman]

Dieter

 

[Vaquero95]

I've always used Wyeast 2565 for any Kölsch. Can't go too wrong with it.
https://wyeastlab.com/product/klsch/

 

[Donoroto]

Dieter

Dieter the German, or someone on a diet?

 

[GFHomebrew]

Dieter the German, or someone on a diet?

Imperial yeast.

 

[MaxStout]

BRY-97 will make a very good beer, but it won't be a Kölsch. It will produce something more akin to a blonde ale. Those two beers are kind of close in some ways, and I often see craft breweries blur the lines between them. But if you want to reproduce those true Kölsch esters, you need a good German ale yeast: WY2565, K-97, Köln, WLP029.

 

[Coyote Cave Brewing Co.]

I just brewed a Kolsch using wlp029. It is now ferementing and should be done in a week or so. Then cold crash and keg. I was thinking of brewing a pale ale using 2 row and some Vienna/Munich malt and putting it on the used yeast from the conical. Has any one done this and had any luck with a good pale ale? I usually use wlp001 for my pale ales?

 

[Sandy Feet]

I haven't tried a Pale Ale with 029, but I love the one I just did with 067 assuming you would like a hazy.

 

[HighVoltageMan!]

I just brewed a Kolsch using wlp029. It is now ferementing and should be done in a week or so. Then cold crash and keg. I was thinking of brewing a pale ale using 2 row and some Vienna/Munich malt and putting it on the used yeast from the conical. Has any one done this and had any luck with a good pale ale? I usually use wlp001 for my pale ales?

This actually is a great idea and here is why.

029 is a very high acid producer and often the beer will finish at 3.9-4.0 pH. When a hoppy/bitter beer is made with a lower pH, it smooths out the bitterness. Plus, when the beer is dry hopped the hop addition will raise the pH up to .2. If the beer with 029 finished at a pH of 4.0 and then you dry hopped, the beer would be @ 4.2 pH. Anytime the finish pH of a IPA/Pale Ale goes above 4.5, the bitterness become harsh. 4.2-4.4 pH is a nice range for hop forward beers.

I think it would be a snappy beer, perfect hot weather. Unless you're in the southern hemisphere, but I'd still make it.

 

[Over The Cliff Brewing]

I was thinking of dropping some apple juice on the K-97 yeast cake once I keg my Kolsch.

 

[WesBrew]

WLP-029 Vs. OYL-044 ?

 

[dmtaylor]

WLP-029 Vs. OYL-044 ?

Try both and see if there is a difference. I would guess these would come out very similar.

 

[Sanctuary Brewing]

I love Lalbrew Koln dry yeast. I've heard good things about Imperial Dieter, but I've never used it. I wasn't a big fan of the White Labs Kolsch yeast or Crossmyloof kolsch yeast. Good luck!

I love their West Coast Ale yeast, so I'll definitely be trying this one.