AnchorBock

Recipes 

Naturally 2 hours after posting one of the carboys is showing signs of forming krausen, the other not yet, but hopefully soon. I'll update the thread later.

brom911m

Recipes 

Mr. Beer doesn't really bubble. Just wait the 14 days for fermentation, bottle it, and then I let mine wait a little on the longer side (for the Mr. Beer directions) - another 14 days. Also, when adding the sugar to the bottles for the Mr. Beer brews, be on the conservative side, as adding too much has led me to have some overcarbonated brews.

Lbillotto

Recipes 

I brewed a Brewer's Best Kolsch, and everything went as expected. All readings were within range. I put it into a secondary fermenter as suggested and within a day the color went from light straw to a copper penny. Not too concerned about the taste, but I was wondering what might have done to affect the color. Brewer's best suggests that the color should be a light straw. Both primary and secondary fermenting were done within a PET better bottle carboy in a dark room in the sweet spot for the temperature. On rack day the was OG 1.010 which is the low end for a Kolsch but it looked like fermentation was slightly going. It has been in the secondary for four days and I am debating bottling as is instead of going the full two weeks. Any suggestions

H-ost

Recipes 

It sounds like it is fine to bottle now but nothing will hurt it if you wait longer.

First question, do you sanitize with iodophor? If so that might be it, if not then my guess is below.

As for the color, it will always be darker in the fermentor than in the glass. Before you racked there was probably still plenty of yeast and some trub in suspension, then, when you racked to secondary you left a lot of it behind and that which was left began to settle so your beer is probably actually clearer now than it was before racking. The color change is from light being able to pass through all of the wort now instead of just bouncing off the first inch or so.

Lbillotto

Recipes 

I OCD sanitize with LD Carlson. I figured it would be lighter out of the carboy, but I guess I was hoping for that light gold clear color. And yes it is certainly clearer now.

Lbillotto

Recipes 

H-OST, I bottled a pilsner that had been lagering, was a medium brown color in the carboy, when put in a cylinder was a golden straw. I have no doubts that the Kolsch will be the same.

Tkelly32

Recipes 

pretty drunk.

CitizenSnips

Recipes 

I started brewing a Sierra Nevada clone from Midwest supply on Sunday (4/1/12). I used a white labs vial and did not do a starter, just sprinkled the vial on top after I aerated it (poured back and forth through a colander 10+ times to clean out some of the hops and aerate). It started a healthy bubbling Monday morning when I checked it. It's been very hot here in Florida, the first day it was at 82 (I have a strip thermometer on the outside of the bucket). I though this may be too hot so I put the bucket in a spare fridge that I have on Tuesday. My intention was to try and keep it around 70-75. I checked it Wednesday morning again for bubbling and realized it got done to 62. There was no sign of activity. I turned the fridge off and the bucket (as of Thursday) is up to 72F, though I still see no signs of activity. I'm wondering if I killed off the yeast and need to repitch some?

Lbillotto

Recipes 

Bottling a kolsch tonight and my wife says it smells like sulfur. Skunked?

JeepBrew

Recipes 

I think that's just kolsch yeast. I have only made one but it smelled like that too. It will age out.