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Old 10-05-2007, 02:04 AM   #21
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Originally Posted by Robar
How long do you wait from mash-in until you take your first wort? Is my time frame of stir at 10 then 20 and then volauf at 30 correct? Should I be waiting longer?
I wait 60 minutes from Mash in before I vorlauf. All my recipies are a 60 minute mash. The Hefe is a 90 minute mash.
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Old 10-05-2007, 03:43 AM   #22
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I'll give it the longer wait and see where I end up. It certainly can't hurt, worse case scenario I'm adding a half hour to my brew time. I'm not sure if it will improve my efficientcy, but am willing to give it an honest try.

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Old 10-05-2007, 12:15 PM   #23
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Pick up some tincture of iodine at your local pharmacy and do an iodine test before you mash out to see if there are any unconverted starches.

I'd also adjust your BC to 1 O'Clock. You don't want uncracked grain hulls. Get them all cracked-crushed. A little flour is a good thing.

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Old 10-05-2007, 10:48 PM   #24
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Will do on the 1 o'clock. I have the iodine and do the test. Not on every brew but maybe half or every third.

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Old 11-26-2007, 03:50 PM   #25
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Default thanks ed


this was my 4th all grain batch.
the day after thanksgiving we brewed your Haus Pale Ale, and made a starter with two cups of unhopped boiled wort.
on saterday, we brewed your Kolsch and pitched in the starter from the day before. a little less than 5.5gl in a 7gl bucket.
sunday morning we have Krausen bubbling out of the airlock!smells frikin great fermenting at 63
a little late to ask did you use red or white wheat? red is in mine.

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Old 11-27-2007, 04:29 AM   #26
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Red is fine. I use it.

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Old 12-14-2007, 05:56 AM   #27
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I really want to make a kolsch, and I figured yours would be a great place to start as I trust your recipes greatly...but I have a problem. I will not be kegging. This will be my first time doing any kind of cold fermenting, and I'm nervous about bottling the beer following a cold secondary. (I think I'm leaning towards 20 days at about 38-40 degrees) Someone please tell me everything is going to be allright.

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Old 12-19-2007, 07:04 PM   #28
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Ed.

In an effort to streamline the bulk grain.. I am looking to get...
Is 2row Pils different from the 2row pale from your haus pale ale?

2nd Question: The wheat in Kolsch the same as you use in your hefe?

See what I am driving at?

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Old 02-01-2008, 04:38 PM   #29
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Ed,
Thanks, this is one fine beer, and a big hit with some of my beer drinkin buddys.
now to get them to pitch in on some grain.

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Old 02-01-2008, 05:41 PM   #30
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Quote:
Originally Posted by tgrier
Ed.

In an effort to streamline the bulk grain.. I am looking to get...
Is 2row Pils different from the 2row pale from your haus pale ale?

2nd Question: The wheat in Kolsch the same as you use in your hefe?

See what I am driving at?
The pils & wheat are the same for the Kolsch as well as the Hefe. They are differnent than the Pale.
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