Originally Posted by bb40bball
I guess I should have included more info. I was just ranting I guess.
The pumpkin ale has a buttery flavor to it and seems very thin. I used my new aluminum fryer for it. Did boil water before to oxidize. I hit the OG and FG like the instructions said. 2 weeks in bucket. Fermentation temps between 68-72 I believe based on house temp. Then kegged and carbed. Let it sit for 2 weeks.
Kolsch went just like instructions said and like pumpkin ale. Tastes slightly sour and bitter both.
Buttery is usually diacetyl. What yeast did you use? What was your OG? you might have pulled it off too early.
Also keep in mind during primary fermentation, the temp in the carboy is many degrees higher than ambient, so if your house was at 70, in the carboy it was more like 78, which is very high for certain types of yeast.