Spent a few minutes both on Google and searching the forum here and couldn't find a good thread comparing the flavor profiles of these two yeasts. I'm brewing a Kolsch next, and while I've used 2565 (and thought it was great) I'd kind of like to try the 2575. I'm interested in the opinions of others who have used both strains as to which one has a more authentic Kolsch flavor, if there were any issues with either strain, etc. It's harder to find much information at all about 2575 beyond the Wyeast blurb on their product page. So, what do you think? Stick with 2565? 2575 is much better? Any input is appreciated.
Interested to see what comes of this. I've got a Kolsch that is about to be lagered up for a bit with 2565. Slow ass yeast.
2565 is Insanely slow but worth the wait. I wouldn't be disappointed to hear there's no need to bother with 2575. But that's why I'm asking.
I've used both and I used the same recipe, Pilsen,Vienna-Hallertau. I didn't notice any difference. That said. Still try it out with your recipe, the Kolsch 2 may do something with your combo and produce a great Kolsch style beer. A side by side sure would be interesting! I looked at both yeast strains description prior to brewing. Kolsch 2565. https://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=144 Kolsch 2574 https://www.wyeastlab.com/vssprogram.cfm?website=2 Please don't take me as an authority but just someone who has used them both and maybe passing on what I've learned. A side by side is in order though. Thanks for inspiring me. I still haven't caught that authentic Kolsch flavor and clarity though.
From my experience with both, fermented in the upper 50's, the Kolsch II is a bit cleaner, and more lager like. Kolsch 2565 always had a little more fruitiness to it when I used it. I'd use the Kolsch II yeast since it is available.
Thanks to @nozferatu46 for your post. I have only used 2565 to homebrew my Kolsch beers. It is a fairly neutral yeast but it provides a restrained but noticeable white wine flavor/aroma that I really, really like. Based upon the input of “the Kolsch II is a bit cleaner, and more lager like” I will continue to use 2565 for my Kolsch beers. Cheers!
I'm with you, Jack, and would stick to 2565 as well. However, this brew will be for a group of people, many of whom aren't craft drinkers, so that makes the "cleaner" 2575 intriguing. I think I'll try it just for that reason, and will likely end up making most of my Kolsch brews going forward with 2565. I appreciate the input, all!
