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Old 03-28-2013, 08:09 AM   #21
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Kolsch should largered ie cold stored for at least a month.

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Old 03-28-2013, 12:40 PM   #22
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Hmm.. I'm not finding anything like that in the instructions, and the data sheet from white labs on the yeast says it doesn't work well under 62...

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Old 03-28-2013, 01:18 PM   #23
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ya I wasn't necessarily recommending another Kolsch because you don't have time to lager it... did you not lager this kolsch? They are basically supposed to be fermented at a lower ale temperature and then lagered for at least a month like bob3000 said

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Old 03-28-2013, 04:49 PM   #24
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Kolsch is fermented in the 60s and then when complete it should be largered in a secondary, keg or even in the bottle.

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Old 03-28-2013, 06:59 PM   #25
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Well crud. I guess I'll be tapping my future father-in-law to see if he's got room in his garage fridges for a couple cases of beer...

From what I've been able to tell, that has to do mostly with clarity, and not so much with flavor. Obviously a bit of flavor will come if it doesn't all flocc out, but mostly, it's just the visual side.

So I'll let it carb up in bottles, then try and jam it into the fridge in my FIL's garage.

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Old 03-29-2013, 12:05 AM   #26
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Quote:
Originally Posted by bfinleyui
Well crud. I guess I'll be tapping my future father-in-law to see if he's got room in his garage fridges for a couple cases of beer...

From what I've been able to tell, that has to do mostly with clarity, and not so much with flavor. Obviously a bit of flavor will come if it doesn't all flocc out, but mostly, it's just the visual side.

So I'll let it carb up in bottles, then try and jam it into the fridge in my FIL's garage.
It's not so cut and dry as you "have" to lager it. I ferment my kolsch at 58 and then cold crash for a week. They taste plenty clean. Even if you didn't crash it at all it would still just taste like a blonde ale.
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Old 03-29-2013, 01:00 AM   #27
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Also if you have used a wooden spoon at any time during your brew (which I highly recommend NOT using) I would throw it away immediately. Wooden spoons are porous enough to hold many types of foreign yeast or fungus.

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Old 04-05-2013, 06:02 PM   #28
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Well, 11 days in the bottle and no signs of infection (exploding bottles, weird stuff growing inside)... hoping it just disappeared. Might do a taste test soon to see if I've got vinegar.

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Old 04-05-2013, 10:27 PM   #29
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well good luck and i very much hope it wasnt a bug.

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Old 04-05-2013, 10:33 PM   #30
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I love the advice handed out: " if the beer is bad, hurry up and drink it before it gets worse"

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