Benzene

Recipes 

beermaker62

Recipes 

I am planning on force carbonating my Kolsch then bottle. Do i need to keep the beer refrigerated after bottling or will it go bad?

RLinNH

Recipes 

Brewing this beer for the 3rd time right now. I will be brewing it 3 more times in the next 2 months.

__________________
You Can Give A Man A Fish and Feed Him For a Day, or You Can Teach Him To Fly Fish And Spoil Him For Life

On Deck Late Hop IPA
Primary Campers Delight Ordinary Bitter, German Alt, Simcoe Sevada
Secondary Maibock/Hells Bock
Bottled Saison
Kegged Camper's Delight Ordinary Bitter
On Tap Camper's Delight Ordinary Bitter

Looper

Recipes 

I just brewed this up, with a slightly different grain bill..

7lbs German pilsner
1lb white wheat malt
1lb Vienna malt

60 min - .75oz Perle pellets (8.70%)
30 min - .50oz tettnang pellets (4.8%)

For ~35 IBUs

Mashed for 1 hour at 150F.

Boiled 90 minutes, pitched a 1 liter starter of wyeast 2565.

Wyeast nutrient and whirlfloc added with 15 minutes left in the boil.

OG was 1.052 giving 76% efficiency.

1 hour after pitching, the fermometer reads 70F.

What should the ambient temperature of this be during primary fermentation? I was planning on putting it next to my basement door, which is a relatively constant 56-60F.

What is the lower end (temp-wise) of this yeast? I don't want it to be too cold for the yeast to work, then have it quit too soon.

Thanks !

Attached Images

Looper

Recipes 

Krausen formed 12 hours after pitching.

Ambient temperature is 56, fermometer reads 60. Airlock bubbling away, nice 3-4inch krausen. Should be perfect.

Gammon N Beer

Recipes 

Looper
I tend to like Vienna malt. I do though have to ask why you added it to this Kolsch?

Looper

Recipes 

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..

seatbelt123

Recipes 

Looks like a great beer and I plan on brewing it. But it looks like you are getting really high attenuation. The WL Kolsch yeast is described as getting between 72-78% attenuation. But to hit an FG of less than 1010 with an OG of more than 1050 suggests an 80+ pct attenuation.

If I target an OG of 1050 my brewing program says I'll end up at about 1012.

Just interested in your thoughts on this.

Thanks!

seatbelt123

Recipes 

I brewed this on 2/5, 7 days ago. Airlock activity seemed to stop so I opened it up to take a gravity reading. Rang in at 1.006! And there was still a thick krausen!

I guess I'll just let it finish up. I hope it doesn't dry out too much...

Attached Images

keesh

Recipes 

I just made this - added 2# of honey malt and upped the pilsener (I used german) malt to 10# to make up for a lower efficiency. I also used 2 oz German Tradition hops as FWH (which are similar to Hallertau) because I had them on hand (I got them for 1$/oz a while ago, wasn't sure what to do with em) and 1 oz as a finishing hop at 5 minutes. I am planning on dry hopping with 1 oz of US northern brewer but that depends on how it smells when I transfer to secondary.

__________________
Primary - 1 Gal JAOM, Belgian IPA, Pumpkin ale
Secondary - 5-way split Breakfast Imperial Stout, 2 Gal Traditional mead
Bottled - Kolsch, Pliny the Younger clone, Centennial Blonde, Alpine's Nelson clone, Apfelwein, QuicknDirty Cider
On deck - EdWort's Haus Pale