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Dry Kolsch yeast

Discussion in 'Yeast' started by kalbarluke, 28/11/19.

 

  1. kalbarluke

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    Posted 28/11/19
    Anyone ever tried the Danstar Kolsch yeast? If so, how does it compare to Wyeast 2565?
     
  2. razz

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    Posted 28/11/19
    Hi Luke, I used the 2565 years ago and loved it. Never used the Danstar variety. Have you looked at the technical comments on the respective websites? I hope the dry is as good as the 2565, lovely! If you give it a go make sure you report back.
     
  3. Meddo

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    Posted 28/11/19
    There's been a fair bit of discussion, and some good side-by-side comparisons with 2565 - don't have the link handy but try a Google search for a "New Dry Kolsch Yeast" thread and see if you can find it, then check out the recent posts in the what are you brewing and homebrew in the glass threads as well.
     
  4. bigmunchez

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    Posted 28/11/19
  5. kalbarluke

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    Posted 28/11/19
    Thanks for the links and initial feedback. Might have to give it a go.
     
  6. Sidney Harbour-Bridge

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    Posted 28/11/19
    Made an alt with it, made a big starter, got 79% attenuation and it tasted just like the alt I tried in Dusseldorf earlier this year. I will brew it again exactly the same.
     
  7. kalbarluke

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    Posted 28/1/20
    I purchased the dry yeast and IMHO the liquid yeast is superior. For someone starting out in brewing, or doesn’t know the style, the dry yeast would be a good place to start to get an understanding of Kolsch characteristics but if you can afford it and if it is easily available, the liquid yeast will provide a tastier beer.
     
  8. Andyburgs

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    Posted 29/1/20
    I loved the Alt beer over there.
    Would u share your recipe?
     
  9. philrob

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    Posted 29/1/20
    Mostly Pils malt, with say 10 to 20% Munich.
    All the way with Spalter hops.
    Use a proper Alt liquid yeast, fermented coolish (not cold).
    And lager it just like a proper lager.

    I spent several days in the Altstadt in Dusseldorf about 5 years ago, and mine got close to what I tasted there sloshing my way around all the brewpubs in "the longest bar in the world".
    Mine also did well in competition.
     
  10. Sidney Harbour-Bridge

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    Posted 29/1/20
    Recipe is a bit complicated to my mind, I have simplified it a bit and it wasn't as good, probably needs to be mostly Pilsner (no Munich), a darker caramel malt and choc malt.

    20 L,

    2 Kg Pils
    2.1 KG Munich
    100g Cara munich
    60g Chocolate
    Mash at 65 C for 60 mins, sparge etc.

    90 min boil

    FWH 30g Pearle
    30 min 20g Haleteau mittllefrau
    20g Tettnanger

    47 IBU
    OG 1.046
    FG 1-010
     
    Andyburgs likes this.
  11. philrob

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    Posted 30/1/20
    Sidney Harbour Bridge,
    Your recipe looks pretty good, but I'd replace your hops with all Spalter. It's essentially all they use in Dusseldorf.
    Cut back on the Choc a little, and you might have a winner. 60 gr of Choc will make it darker than what they serve in Dusseldorf!
     
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