Dry Kolsch yeast?

[The Beerery]

Bryan?....

 

[Nosybear]

A kolsch is basically a helles with a different yeast.

Yep. And there are several variations of it in Cologne. As with any beer "style", there is a range of acceptable variation. With Kolsch (sorry, too lazy to find the umlaut), it can range from very pils-like to noticeably ale-like. I like the more ale-like variations, as long as they don't go too far, just so I know I'm not drinking a Helles.

 

[The Beerery]

Yep. And there are several variations of it in Cologne. As with any beer "style", there is a range of acceptable variation. With Kolsch (sorry, too lazy to find the umlaut), it can range from very pils-like to noticeably ale-like. I like the more ale-like variations, as long as they don't go too far, just so I know I'm not drinking a Helles.

For sure and I like the lager like variants. Because well.. I am a pale lager guy.

 

[sbaclimber]

Here is my house Kolsch.

Close your eyes while you take a sip and you are in Koln.

That is one fine looking beer!
(...and even in the proper 0.2L glass)

 

[GFHomebrew]

Is the propper kolsh glass a Stange?
Yep ripper beer.
How to mash in incorporating low o2 intake from bottom as your article calls for?

My o2 mitigation is aluminum foil mash cap.

 

[Nosybear]

Boil and cool water before brewing with it. Cap, as you say. Blanket with inert gas. Don't splash. Lots of little steps.

 

[Hawkbox]

Damned science guys going off on a tangent. Ok I'll try 34/70 next time. Though I will admit the Kveik "Kolsch" fermented at 28C turned out extremely nice.

 

[J A]

When oxygen is excluded is also does not make cara malts cloying sweet, it makes them to be beer enhancing without a sickly sweetness.

My ears are perking up at this.