S 23 does state fruity in the description but the upper end is 72 was thinking 58ish for fermentation tempI'd think you could use a lager yeast at the upper end of its tolerance: A Kolsch in Cologne is noticeably fruity with esters.
I have 2 Kölsch yeasts available to me at my LHBS. Both of them are liquid. I'll use either. Personally, not having either of those yeasts would result in me calling an audible on brewday, and I'd brew something else and do the Kölsch later. But if I was determined to make Kölsch, I suppose I'd consider S-23. I use a lot of that. I ferment my Kölsch yeast at 55°F (12.8°C), which is the same temperature I ferment all of my lagers.Setting up for a double brewday and my LHBS is out of 2565 kolsch yeast and suggests S-23 as a sub. No mention of kolsch on the website- is it going to lack the kolschiness of the wyeast ? What say you S 23 users?
@jeffpn ever use a dry yeast ?
Setting up for a double brewday and my LHBS is out of 2565 kolsch yeast and suggests S-23 as a sub. No mention of kolsch on the website- is it going to lack the kolschiness of the wyeast ? What say you S 23 users?
@jeffpn ever use a dry yeast ?