Kolsch with S04 or WY 1084 ?

[Pascal]

I have a limited access to yeast strains, is it worth trying to make a
kolsch with Safale S04 or Wyeast 1084 irish ale ?

Pascal

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[Richard Kaszeta]

"Pascal" <jo...@netcourrier.com> writes:
> I have a limited access to yeast strains, is it worth trying to make a
> kolsch with Safale S04 or Wyeast 1084 irish ale ?

I wouldn't use the Wyeast 1084, since my current Kolsch recipe is
basically a light amber ale, and if I make it with anything but the
Wyeast Kolsch yeast it seems to end up tasting more like a Belgian
Strong Ale than a Kolsch.

Don't know Safale S04, so I can't help you out there.

--
Richard W Kaszeta
ri...@kaszeta.org
http://www.kaszeta.org/rich

[David Edge]

On Mon, 25 Jul 2005 10:33:07 +0000 (UTC), "Pascal"
<jo...@netcourrier.com> wrote:

>I have a limited access to yeast strains, is it worth trying to make a
>kolsch with Safale S04 or Wyeast 1084 irish ale ?
>
>Pascal

Michaela Miedl, a yeast researcher at Heriot Watt with a first degree
from Weihenstephan suggests S-04 for Koelsch.

David Edge

[Pascal]

"David Edge" <david....@ntlworld.com> wrote in message

>
> Michaela Miedl, a yeast researcher at Heriot Watt with a first degree
> from Weihenstephan suggests S-04 for Koelsch.
>

Thanks !
Meanwhile, I made a bit of reasearch and bodensatz website says:
"Similarly, 'assertive' yeast would perhaps be a DCL S04 or similar. Not
particularly aley, but still on the very high end of acceptable for this
beer."

What is the key to get the subtle fruity aroma of kolsch ? What with
S04 ?

My recipe is:
OG: 1.043 - 1.045
FG: ?
IBU: 20
alc : 4,8%
grain bill : pale ale malt + 10% wheat malt
hops : hallertau herb. @ 60 minutes
adjuncts : 10 g irish moss
yeast : S04 (?)
water : bicarbonates 7,50, Ca 3,20, Na 2,80, P 0,35, Mg 0,5,
sulfates 0,6, Chlore 3, Nitrates 5,5, phosphates <0,03
pH 6,1

mash: thin (4 litres / kg)
30 minutes @ 62°C
30 minutes @ 72°C

primary fermentation : 7 days @ 22°C
secondary : 1 month @ 1°C

bottle conditioning with 7g sugar /litres.

[David Edge]

On Mon, 25 Jul 2005 15:21:48 +0000 (UTC), "Pascal"
<jo...@netcourrier.com> wrote:

>What is the key to get the subtle fruity aroma of kolsch ? What with
>S04 ?

My knowledge of Koelsch is limited to one evening in the days before
the Euro or cash machines I had to kill three hours in Koeln with only
a couple of marks in my pocket.

S-04 is fruity. Two experts have told me to:

a) raise the temperature at the end to generate fruitier notes

b) to ferment warm and cool towards the end to prevent the fruitiness
being driven off

So not much help there, I'm afraid. Your plan looks eminently sensible
- perhaps the only improvement would be to transfer to secondary as
soon as fermemntation is almost complete rather than waiting seven
days.

David Edge

[Andy Davison]

On Mon, 25 Jul 2005 16:33:24 +0000, in message
<hh4ae1tth7vq988up...@4ax.com>, David Edge wrote:

> My knowledge of Koelsch is limited to one evening in the days before
> the Euro or cash machines I had to kill three hours in Koeln with only
> a couple of marks in my pocket.

Fortunately I'm able to get bottled Koelsch readily from the Pitfield Beer
Shop or on Draught at the Sothwark Tavern - bit of a trek but not too much
and it's next to Borough Market :)

> S-04 is fruity. Two experts have told me to:
>
> a) raise the temperature at the end to generate fruitier notes
>
> b) to ferment warm and cool towards the end to prevent the fruitiness
> being driven off

I find that S04 also has a tendency to throw diacetyl flavours when
fermented warm. I've been told to have a diacetyl rest at around 15C. If
you're cooling down in order to start lagering the koelsch it might be a
good idea to do this as, if the yeast is too cold, it will have trouble
mopping up the diacetyl.

--
Andy Davison
an...@oiyou.force9.co.uk