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Old 06-25-2012, 06:32 PM   #21
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What was your OG & FG?

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Old 06-26-2012, 01:38 PM   #22
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Looks like I started at 1.046 and ended at 1.014.

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Old 06-26-2012, 02:31 PM   #23
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That's a good alcohol level for house beer.

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Old 06-26-2012, 05:09 PM   #24
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The Danstar Catalog & Technical Info states that “Nottingham will ferment successfully between 10C (50F) and 23C (73F). At lower temperature it is possible to brew lager-type beers in all-malt worts in 8 – 9 days (fig. 1).” I’ve tried it once at 60F and got a lager-type flavor – it was a Vienna. It might work for this German Pilsner and give it a lager flavor as well. Any thoughts?

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Old 06-26-2012, 07:29 PM   #25
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Somehow I managed to get 1.060 on my second batch and ended at 1.009. My third batch was 1.048 and ended at 1.006. Not sure why I had such a difference between my 2nd and 3rd batch. I apparently didn't record my first.

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Old 07-09-2012, 04:09 PM   #26
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I need to get a keg setup so i can put this in it. I am about to make my 4th batch. Frickin' great. Thanks for posting the recipe! Of all I have made, this is the fastest to disappear.

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Old 09-15-2012, 11:30 PM   #27
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Got a batch of this in my 2ndary just waiting to be bottled.

OG was 1.045. My last 3 readings were 1.010.

I fermented in primary for 12 days then racked to secondary (Just had to
start another batch!) and it's been sittin for 2 1/2 weeks. Samples i've tried are yummy, as is the smell!

My question to those who've brewed this is,
What's the tip for clearing it up?

I've checked it just about every day for the past week and a half and
it's still pretty hazy. I know kolsch yeast doesn't like to settle, and I'm
not too keen on adding stuff (like gelatin) when it's all nice and cozy in the carboy.
I'm going to give it another week or 2 for now.
Or, just leave it hazy? No real biggie to me as long as it stays tasty!

Thanks!

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Old 09-16-2012, 03:12 PM   #28
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For what it's worth, I just used US05 instead of the Kolsch yeast. That settles out extremely well in this and has produced THE clearest beer I have made yet. This recipe especially. I know that doesn't really answer your question (sorry) but in the secondary, this guy is nearly see-through for me.

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Old 09-17-2012, 02:50 PM   #29
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I used the kolsch yeast and cold crashed it, got a pretty clear beer out of it. I'll probably let it sit a week longer next time for a little more clarity.

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Old 10-06-2012, 04:47 AM   #30
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Thanks for the replies safetydan and pwortiz.

Just wanted to post on my 'opening' day.

I probably was a bit jumpy on the clarity thing (a newb I still am!).

Extra time in the carboy seemed to help the clarity. I'm happy
with the result.



It's a great tasting beer. I'm usually one for the darker/heavier beers, but I like a lighter beer on occasion. This one hits the spot!
I'll definitely brew this one again.

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