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Old 04-14-2006, 05:42 AM   #11
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I recently did a Kolsh ale brew. I am fermenting at the same temperature as all my other ales I have brewed the past few months. (68F) I too observed that the fermentation and the foam lasts longer than my other brews. I went ahead and racked it to 2ndary after 7 days anyway. Its been 6 days in 2ndary and the foam is just now clearing. I am using White Labs German Ale Yeast (Smack Pack).

Tasted good goign into 2ndary. I can't wait to taste teh final product. 2 more weeks.

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Old 04-14-2006, 01:29 PM   #12
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Quote:
Originally Posted by Lou
ahh... the girly-man pack smack is no good... gotta use the manly-man smack next time....
Don't know about you guys, but sometimes I have to put the smackpack on the floor and give it a good stomp with my foot- and I'm over 200 lbs!

Maybe they use extra strong inner packages for the Canadians?
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Old 04-14-2006, 02:49 PM   #13
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Hell, I gave up on smacking those things. I always make a starter so I just cut open the bag and dump the yeast into it after fishing out the little package from inside.

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Old 04-14-2006, 04:57 PM   #14
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Quote:
Originally Posted by Mikey
Don't know about you guys, but sometimes I have to put the smackpack on the floor and give it a good stomp with my foot- and I'm over 200 lbs!

Maybe they use extra strong inner packages for the Canadians?
I never have a problem with the smack pack. I just feel for the nutrient pack inside and move it to where i can rap it with my knuckles. Bursts everytime.
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Old 04-12-2008, 07:52 PM   #15
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Default BB Kolsch

I just brewed the new Brewer's Best Kolsch kit. Very easy and ended up with a OG is 1.043.

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Old 04-15-2008, 05:00 AM   #16
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To the guy stomping on his yeast pack: watch out you don't pop it! This should be done in your hand and not take that much effort.

To the Original Poster: Keep in mind that yeast is a living organism and will behave differently in every beer and every temperature, etc.. Sounds like you have a healthy, normal fermentation.

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Old 04-16-2008, 01:08 AM   #17
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I second the fact that Koelsch yeasts are messy and stink like hell.

To date the only time I've ever had a blowout was using Koelsch yeast. Granted that back then I was fermenting in my kitchen pantry...but still

But they sho' do make some good beer.

Cheers,
Matt

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Old 07-30-2008, 02:07 AM   #18
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Default Kolsch Yeast - long fermentation and sulfur odor

I know this is an older post, but if anyone else is looking this up, let me chime in and say I've had the same experience with the Wyeast 2565 and 2575 within one week of each other. I made two all-grain batches with ~7.5 pounds of grain and a pound of honey. Airlock didn't bubble first day (but it was definitely fermenting as my nose can attest); it then had a "yeast event" and I had to put on a blowoff hose. After that, I kept it in a cooler spot and it slowed to a crawl and developed a sulfur odor. It also dried out to 1.004 (holy crap!). Second batch had similar behavior without the "yeast event." For those of you waiting to take it out of primary, I would recommend taking it off primary after a week to at least get it off the residue from the hops.

I'm hoping this will be okay after secondary and conditioning, as I made it for my sister's wedding.

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Old 06-14-2010, 05:19 PM   #19
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Im doing 18 gal of kolsch now and thought some stray yeast had taken over till reading this thread, I definitely have the sulfer and foam, now I feel better about it.

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