kristfin

Recipes 

midfielder5

Recipes 

The kolsch beer is a style that relies on the characteristics of kolsch yeast...so if you sub out yeast, it will not be a "kolsch".
I know that is not what you want to hear...maybe try it with S-05? or a different recipe?

CharlosCarlies

Recipes 

This grain bill would be great w/ a lager yeast IMO, but to be totally honest I don't have any experience w/ the s23. Not a big fan of T58 at all. US-05 would be tasty or Notty fermented really cold (56-58F) would probably work well also. It won't be the same, but it'll almost certainly make really good beer. You might even find you like it better.

kristfin

Recipes 

i have a porter that i'm going to bottle next week. i used #us05 for it. plan to reuse part of it for this kolsch

nostalgia

Recipes 

Funny Kolsch story from this weekend. I bottled some up to bring to our Teach a Friend to Brew Day brewday and poured some out for my friend. He's German, speaks German and goes back a few times a year. From his stories, he apparently goes back solely to drink beer and seeing his family is a side effect

He took a sip, his eyes got real wide, he looked at me an exclaimed, "Are you f*ing kidding me?" He *loved* it. He said it reminded him of DAB beer.

-Joe

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grahamfw

Recipes 

I'm brewing this on Saturday for imbibing for the ACC championship in Tampa TWO WEEKS from brew-date. Anyone had any experience drinking this that early? I've got a dozen or so friends to please and this was my fastest disappearing batch to date.

FWIW, I will be crash cooling on schedule and force carbing. The starter has been going since yesterday with WLP029.

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Primary: Centennial Blonde
Secondary: Souring pumpkin ale (2011), Belgian Maple Quad, Anniversary Old Ale
Kegged: Empty!

CharlosCarlies

Recipes 

Yeah it was still good, but the clarity just wasn't there yet. (10 days primary, 3 days crash-cooling, forced-carbed). It definitely got quite a bit better after a couple weeks at serving temps.

khiddy

Recipes 

So, grahamfw, did it work out, drinking it early?

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Primaries: BEER Beer (4/8/12); Fisher-Price My First Mead (12/20/10)
Kegged: Hairy Patersbier (1/28/12); Dick Beer (2/15/12); Get Yer Goat Maibock (2/22/12)
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On Deck: Albertus Magnus DIPA

grahamfw

Recipes 

Absolutely! Everyone loved it. I had some foaming issue with one keg but I think it was more my equipment than anything else. It would have been clearer had I waited but it was more than drinkable for the weekend.

I got crazy high efficiency (upper 80's, lower 90's depending on whose webform I use) but it was still not too heavy. I have whole-heartedly decided that I need to have this on tap at all times too - way too delicious to only have for session occasions. This is my de facto "beer in 2" should I ever need another.

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Primary: Centennial Blonde
Secondary: Souring pumpkin ale (2011), Belgian Maple Quad, Anniversary Old Ale
Kegged: Empty!

beerandcoding

Recipes 

Can anyone who bottled this beer outline the process they used? I will be brewing this soon and my plan was 2 weeks in primary @ 65, 2 weeks primed and bottled @ 65 to carb and then crash it.

Is this correct, or should I use some other method?

Cheers!
Kevin

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