Beer Forum

Planning on doing a kolsch followed by a dusseldorf altbier. Have used the WY 1007 German Ale and WL 029 German Ale/kolsch yeast before. Thought both were good but wanted to try something new. Has anyone brewed with WY 2565 Kolsch yeast before? If so, how did it compare to these others, and would it also fair well in an alt?

I really like the 2565 yeast, but be warned it is very powdery and will take darn near forever to settle out, even with gelatin. I consider it a must-filter strain.

I've used the Wyeast Kolsch yeast many times. It does take a while (2-3 weeks) to floc out at 32°F so be prepared if you don't filter. I used it for a couple of Oktoberfest grain bills because it was what I had handy. I was happy with how they turned out, so it would probably be OK for an Alt.

Keep a close eye on your temps as your fermentation slows. I had a couple batches stall out that got too cold before they finished. You need a way to add heat (light bulb, fermwrap, etc.)if your temps are below 60°. They eventually got to terminal gravity but took an extra week or two to finish.

2565 is a great yeast. I used it to make several lager-like beers last winter. It does take an extra couple of weeks for the yeast to flocculate out. Just give it time, and it will fall out, and it is a good performer. Also be sure to pitch a nice big starter. 2 to 3 quarts is a good size. Otherwise, if you just pitch the smack pack, you may or may not experience a quick start.

I too have used this strain with great success. As the others have said if you are looking for a quick turn around and a clear beer this might not be the one for you. That being said I have used this yeast for a Kolsch then repictched into a american wheat and thought the Am. Wheat was the best I have ever made...who cares if that is cloudy. Either way good clean flavor profile with a touch of sulfur durning the ferment so dont be alarmed when the brew closet smells like JPs office after a night of sour beers.

I have no problem lagering the beer for it to clear up. I usually lager my kolsch and alt for a minimum of 4 wks. anyway before tasting. Although, I have gotten feedback from judging that said I should watch my lagering times with my kolsch. I guess at 6 wks. it was too clear for them! Maybe it was just a bit too clean.

Well it certainly makes a great Kölsch and that's because, IMO, it lends that slightly fruity, wine-like quality to the beer. I can't imagine that this would be appropriate for a lager - it's not a lager yeast (nor really an ale yeast either) but then I never tried to brew a lager with it. At $4-$5 a slap pack why not use the strains intended for the styles you intend to brew? If the answer is it's because you want to see what an Alt brewed with a Kölsch yeast tastes like (i.e. it's an experiment) then that's fine but, while yeasts in lager brewing tend to be neutral they still have a big effect on the final result. A Pils brewed with the Urquel strain is quite different from a Pils brewed with the Budvar strain. I can't imagine what one brewed with a Kölsch strain would be like (a Kölsch, I guess).

By lagering I simply mean secondary in keg at 40 degrees or so. Of course I would still be treating the kolsch and alt as an ale, but just fermenting at cooler temps (60's).