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I do think Kolsch is an underrated style. I always have a tap with my Kolsch on and brew 40 litres of it at a time to ensure there is always a keg waiting.

In my experience the Koln yeast clears up quicker than K-97 but K-97 is a £1 or so cheaper per pack and I’ve never been able to tell the difference between the two yeasts when I’ve done a split batch.

Regarding pitch rate, unless I’m doing a ‘big’ beer, I will always pitch one pack per 23 litre batch. That is the same for any style I brew. After experimenting I don’t hydrate either and just pitch straight in. I believe the need to hydrate dry yeast has actually come from the wine industry and not required for beer. I think that has been mentioned recently by Fermentis.

My standard recipe for a 40ltr batch is 90% Pilsner malt and 10% Vienna for 4.9%(ish). Bittering hop for 25 IBU, 50g Tettenang split between 30 minutes and 5 minute addition. K-97 and ferment at 16 degrees.

I use RO water and add additions for a balanced water profile.

My next batch I think I will split and add a small amount of a fruity hop as mentioned. Maybe Talus or Galaxy.

Merry Kolschmas!!