Vinz Clortho - the Keymaster of Gozer the Gozerian
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Join Date: Mar 2011
Location: St. Petersburg, FL
Liked 298 Times on 236 Posts
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For future reference, a Kolsch really should be cold conditioned, i.e., lagered for a good 4-6 weeks to make a proper Kolsch. You just don't get the light, crisp taste without proper cold aging. Kolsch is not really a style that should be rushed.
You should have gone with something like a wheat, hefeweize, or cream ale.
Best of luck!
Primary #1 - Citra APA
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Hard Cider (Spring SeaCider)
Keg #2 - NONE!
Keg #3 - NONE!
Bottled - NONE!