Anyone ever try to ferment a Scotch-ish Ale with Kolsch yeast?
Posted 26 June 2019 - 12:29 PM
Posted 26 June 2019 - 01:45 PM
I don't see a reason why it would not work.
This. Both styles (IMO) should be fermented relatively cool, say, at or even a bit below 60°F, followed by a period of cold-conditioning.
The only potential issue I see is post-ferment clarifying, as kolsch yeasts are notorious for being slow/stubborn floccers, where as Scottish yeasts (my only experience is with 1728) tend to flocc on demand.
Posted 26 June 2019 - 02:38 PM
Posted 26 June 2019 - 04:42 PM
Posted 27 June 2019 - 04:33 AM
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