interesting twist with the Kolsch yeast. I could see that working well.
I had heard a BN Podcast where several different yeast strains were tried in the same IPA grist. The yeast that had some of the highest marks from the tasters was a kolsch strain. This makes sense to me, specifically when balancing a black IPA grist with big hops...I dont want the yeast to be center stage...the marriage of the dark grain and hops should be the focal point, at least in my mind. Im anxious to try it.
BBR did an experiment with APA's just like that. One brew, a few different yeasts. I believe the comment was something about the hops really popping in the Kolsch trial. I've played with it a little bit, but I'm not a big fan of the Kolsch yeast yet. It's a bit of a loose cannon & harder to work with than say 1056. One of these days I'll pick it back up, but probably not all that soon.