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.

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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 beer
Primary Robust Coffee Porter
Secondary Flanders Red
Bottled
Kegged Simcoe Sevada 10, Alex's Oatmeal Stout 2012
On Tap Bee Cave Kolsch

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 !

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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...

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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.

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Primary - Alpine Nelson Clone
Bottled - SMaSH pale v.2, Kolsch, Pliny the Younger clone, Centennial Blonde
On deck - EdWort's Haus Pale, Uber Insane Mocha Oatmeal Bourbon Oaked Stout