Originally Posted by Gammon N Beer
I tend to like Vienna malt. I do though have to ask why you added it to this Kolsch?
To tell you the truth, I was just planning on using the Pilsner and Wheat malts, but I got into a conversation with the guy at the LHBS about the recipe. He was honest and told me he didn't know a whole lot about the kolsch style, but that one of his buddies is a very experienced homebrewer who happens to win gold at any homebrew competition he enters, in the Kolsch category.
That said, I have no idea what'll happen. I was cautious and only used 1lb, instead of the 2lbs that he recommended (since I still wanted 1lb of white wheat).
Primary fermentation is finally slowing down, and krausen is gradually falling. I fermented this one cold (55-60), and it has taken its time, althought steady airlock activity and thick krausen would say otherwise.
I expect the FG to be very low, like planned. Once the krausen drops, I'm going to let the yeast clean up for about a week, then throw it in the garage (~35-40F) for a few weeks to cold crash.
I'll definitely report back here with tasting notes. Might not be for a while though..