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Old 08-29-2011, 08:43 PM   #291
Dgonza9
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Does anyone know why this beer doesn't seem to clear that much? I made 10 gallons and filtered the first keg with .48 micron filter. It tasted great, but didn't get clear the way most of my other beer have.

I'm now drinking the second keg and it is similarly not clear. Is this a characteristic of kolsch yeast or something? This was my first Kolsch.

The beer is delicious and I'm not overly uptight about a beer that isn't perfectly clear. I'm just wondering. I thought maybe it was the wheat, but I recently did a hefeweizen and that seems to be almost crystal clear now.

Thanks for the tasty recipe.

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Old 08-30-2011, 10:13 PM   #292
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Any thoughts on adding some Vienna to this recipe? If so, should I cut back on the Pils or the Wheat?

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Old 09-03-2011, 11:15 PM   #293
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I loved this brew the first time i made it - So I decided to brew another batch as I'm looking for something to turn around pretty quickly. Unfortunately, my LHBS had everything to brew it up besides Kolsch yeast. So, I picked up some WLP008 East Coast Ale - Anybody have any experience with this? I know it's not gonna be a kolsch now, but should it fair well?

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Old 09-04-2011, 03:26 AM   #294
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Quote:
Originally Posted by Dgonza9
Does anyone know why this beer doesn't seem to clear that much? I made 10 gallons and filtered the first keg with .48 micron filter. It tasted great, but didn't get clear the way most of my other beer have.

I'm now drinking the second keg and it is similarly not clear. Is this a characteristic of kolsch yeast or something? This was my first Kolsch.

The beer is delicious and I'm not overly uptight about a beer that isn't perfectly clear. I'm just wondering. I thought maybe it was the wheat, but I recently did a hefeweizen and that seems to be almost crystal clear now.

Thanks for the tasty recipe.
Same deal here !! It's my first Kolsch too, and it was delicious but really cloudy.. I haven't tried any in a couple of weeks, I'll have to see if it's cleared.. I saved the yeast and will definately brew it again because it tasted great ! I just wonder what caused it to get cloudy ??
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Old 09-04-2011, 03:31 AM   #295
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Same deal here !! It's my first Kolsch too, and it was delicious but really cloudy.. I haven't tried any in a couple of weeks, I'll have to see if it's cleared.. I saved the yeast and will definately brew it again because it tasted great ! I just wonder what caused it to get cloudy ??
I'm sure after a couple weeks in the keg it's probably cleared up - Last time I brewed this, it looked filtered after a week in the kegerator.
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Old 09-13-2011, 06:13 PM   #296
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just brewed this again, (man that 5 gallons did not last long!)
ended up with 71% efficiency BIAB, and reused the Kolsch yeast from the first batch with a starter. the thing took off like a rocket! the yeasties are munching away as we speak, err....type

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Old 09-15-2011, 01:57 AM   #297
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So I took 2 bottles of this brew to my home brew club, and of the 3 BCJP judges we have in the group, all 3 said this was one of the best Kolsch's they have had and said it would definitely win a competition.
So, again, THANKS Ed Wort for the recipe!

Sent from my iPad using HB Talk

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Old 09-21-2011, 07:42 PM   #298
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Has anyone brewed this without Pilsner malt? I have alot of plain ol 2 row lying around and am wondering how the flavor profile is without the pilsner.

I'm also figuring since I won't be using the Pilsner - omit the 90 min boil for a 60 min..

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Old 09-23-2011, 12:53 AM   #299
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Quote:
Originally Posted by Dgonza9 View Post
Does anyone know why this beer doesn't seem to clear that much? I made 10 gallons and filtered the first keg with .48 micron filter. It tasted great, but didn't get clear the way most of my other beer have.
WLP029 takes forever to fall out if you don't ferment on the cooler side. Even then you can clear it up quite a bit by cold crashing at the end of fermentation.
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Old 09-25-2011, 03:45 PM   #300
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I brought this to my homebrew club meeting where it was pretty well received. Among the admirers was a guy who actually runs a local brewery here in Chicago.

Nice props for the creator of the recipe! Cheers!

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