LalBrew Koln is ideal for brewing traditional Kolsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. Through expression of a beta-glucosidase enzyme LalBrew Koln can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentations will have more fruit-forward ester profile.

In Lallemands Standard Conditions Wort at 20C (68F) LalBrew Kln yeast exhibits:

• Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is
• perfectly characteristic of this strain.
• Medium to High Attenuation and Medium Flocculation
• Neutral to slightly fruity and estery flavor and aroma
• The optimal temperature range for LalBrew Kln yeast when producing
• traditional styles is 15C (59F)* to 22C (72F)
• Lag phase can be longer compared to other ale strains, ranging from 24-36 hours

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.