7 replies to this topic

[RommelMagic]

Ok, so I had brewed a Kolsch on Saturday and was panicking since my very old starter and an extra very old vial of WL 029 German Ale Kolsch didn't seem to be doing its thing, I decided to toss in a packet of Saflager S-23. Fermentation then was active within an hour. I assume it was because of the Saflager. No, I didn't bother with taking any readings before pitching, and the OG was 1.052. I had also done a Pale Ale with yet another very old vial of WL001 which was doing nothing either. So I tossed in a Safale S04, which also took off within an hour.So anywho, my question is, how comparable is the S-23 to WL029, if at all? Below is the bill Kolsch 6-C KölschAuthor: 19502Date: 9/5/2009Size: 11.0 galEfficiency: 76.34%Attenuation: 88%Calories: 169.28 kcal per 12 fl ozOriginal Gravity: 1.052 (1.044 - 1.050)|=============================#==|Terminal Gravity: 1.006 (1.007 - 1.011)|====#===========================|Color: 3.35 (3.50 - 5.00)|======#=========================|Alcohol: 5.99% (4.40% - 5.20%)|================================|Bitterness: 24.0 (20.00 - 30.00)|==============#=================|Ingredients:18.0 lb German 2-row Pils3.0 lb German Vienna3.5 oz Hallertau (4%) - added during boil, boiled 60 min1.0 oz Hallertau (4%) - added during boil, boiled 5 min17.6 fl oz WYeast 029 Kolsch1.6 tsp Whirlfloc tablet boiled 10 minutes. - added during boil, boiled 0 minSchedule:Ambient Air: 70.0 °FSource Water: 60.0 °FElevation: 0.0 mNotesMash at 148F for 90 min. Boil 90 min. Ferment at 60F. WL 029pitched however no sign of fermentation after 2 days, pitched packet of Safale S-23 in each carboy (9/7/09)Results generated by BeerTools Pro 1.5.3

Edited by RommelMagic, 07 September 2009 - 06:02 PM.

[Slainte]

They are not even close.

[RommelMagic]

They are not even close.

Didn't think so. Well, I just hope it will be good. I'll end up having 10 gallons of it.

[zymot]

I like it. Experiment and improvisation.I bet it comes out tasty.zymot

[Big Nake]

I agree that experimentation has launched many good recipes for homebrewers so keep the primary in the ideal range for the s-23 and cross your fingers. OTOH, some styles are truly dictated by the yeast and I think that Kölsch is one of them. Hefes, Belgians and some others require that yeast to make the style what it is. I would just assume that you are now making a gold lager and you can crank up the Kölsch some other time with some fresh WLP029 or Wyeast 2565. The Pale Ale isn't as much of an issue since a Pale Ale can be made with so many strains of yeast... including s-04. Cheers & keep us posted.

[JimInNJ]

I think you'll be OK. In my limited experience S-23 worked well when fermented around 60F and then cold conditioned.Let us know how it turns out.- Jim

[JimInNJ]

I should say that it worked well to produce a clean beer with a slight fruity ester. I did not intend to imply that I made Kölsch with it.- Jim

[RommelMagic]

Thanks for the replies. I'm just wondering how this will turn out, as far as my supposed Kolsch using the S-23. Certainly it won't be to style, not even the grain bill really allowed it to be, per style guidelines. I was really hoping that the old Kolsch yeast was going to work, however the lag time was just really getting to me and I felt I needed to get fermentation started. The pale ale, well, right, it is a pale ale which is a style that numerous yeasts can do. That one I knew I was pretty safe with after reading the yeast characteristics. The S23 description kept me scratching my head as to how the beer would turn out.Now I just have to worry about the pale ale blowing out overnight. It's going pretty good, and unfortunately, is only controlled temp-wise by the A/C, and not by the converted chest freezer which is taken up by the 2 "Kolsch" carboys. I guess by morning I'll know whether I should have just used a little foam control. anticipation...