A buddy that wants to get into brewing came over for his first brewing session a couple weeks ago. To keep it real simple I used NB’s extremely simple Kolsch recipe (BIAB) for 5 gallon batch. Nothing more simple than 10# of Kolsch, a single addition of German Select at boil and Wyeast 2565 Kolsch yeast. After draining into a primary bucket and before pitching the yeast I let it settle for about 12 hours then racked to another primary so not very much trub in the primary now.
What beer style would really shine from that yeast cake? :?: Does influence of the yeast cake come mainly from the hop/trub sediment or the yeast strain?
It’s tempting to do a 3 gallon big beer and age it, but… I’m not very patient.