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Old 07-03-2012, 02:26 AM   #361
jschumacher
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Brewed this up today. My OG was 1.048. Looking forward to tasting this one.

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Old 07-15-2012, 02:24 PM   #362
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Quote:
Originally Posted by Dgonza9 View Post
I made this about 3-4 weeks ago with about 9% rye added in. Really nice beer, though I'm still lagering it.
Very interesred in this rye addition .... be sure to report back
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Old 07-19-2012, 01:48 AM   #363
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What do you guys think for an extract version of this?

5# breiss pilsen dry malt extract
1# breiss bavarian wheat dry extract
1 oz Perle 7.8% AA for 60 minutes
1/2 oz. Tettnanger 4.4% AA for 15 min.
1/2 oz. Tettnanger 4.4% AA for 5 mi
wlp 029

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Old 07-21-2012, 08:09 PM   #364
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Very interesred in this rye addition .... be sure to report back
The rye worked out nicely. Gives the beer a bit of spicyness. 9% seems a nice middle range. I'm curious to taste this slightly more subtle, and also more pronounced. I think it also gives the beer just a touch of richness to go with the crispness of the Kolsch.
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Old 09-01-2012, 07:46 PM   #365
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I didn't realize until I got home and happened to check out my reciept that I was given pale malt instead of pils. I can't imagine this is going to make a big difference is it...any suggestions?

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Old 09-02-2012, 01:42 AM   #366
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I think it will still make for good beer but you might want to consider adjusting the boil time closer to 60 minutes.

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Old 09-22-2012, 01:26 PM   #367
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I did an experiment by dry hoping the last two gallons of a keg with German Smaragd hops, I used about 1/2 oz for four days. At first it was totally overpowering the delicate Kolsch. But after a few weeks it mellowed and morphed into a unique and good beer. No longer a Kolsch but very enjoyable. I also used 6oz of honey malt in this batch.

The Smaragd hops are fruity, with a hint of grass and added hop bitterness. Because I used so little it is all very subtle - but unmistakeable. The honey malt is similarly subtle.

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Old 10-06-2012, 08:28 AM   #368
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Should I be concerned?
I brewed this one on 28 September (8 days ago)
My LHBS suggested adding rice hulls to prevent dough balls so I figured ok lets do that.
My OG was 1.048 and it has been held steady at 20°C for about 7 days. Had other appointments at time and could not wait for wort to cool any more so pitched yeast at 23.5°C and it took at least 15hrs to get down to 20.

SG is not dropping much and still at 1.018. There is occasional action from the airlock but it has only dropped from 1.020 to 1.018 in 2 days. Others talk of rapid fermentation?

Heading off on holiday in 7 more days and will be away for 5 weeks.

Does it sound like I have a problem with anything (fermentables, yeast etc)

Wondered if I should chuck another 50ml of previously harvested yeast into the fermenter or just leave the fermenter alone for another 6 weeks and review it when I get back?

Never done a Kolsch before - do you think 7 weeks in fermenter would be undesirable?

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Old 10-07-2012, 08:21 AM   #369
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Another day and the little suckers are sitting on their quoits doing bugga all. Still at 1.018. I would really like to have put this one to bottle before I go way so I am just preparing a 1.5L starter(same wyeast 2565) and will send in some fresh troops to hopefully show them how it is done. I will give the fermenter a bit of a careful swirl and add the starter at high krausen and see what happens to the SG.
Nothing ventured, nothing gained they say.

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Old 10-08-2012, 12:52 PM   #370
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Brewed a couple weeks back using Canadian 2Row Malt instead of Pilsen. Fermented to completion in 5 days at 66° 1.007 FG (kept it at 66° for a total of 9 days). Cold crashed for 4 days now. Have followed the flavor profiles at every Hydo sample and have been impressed. Simply amazed at the white wine undertones of this recipe with the WLP029 yeast. Can't wait to keg and carb this up and have it on tap. Will be good "green" and looking forward to it improve over the next month. Already planning my next batch.

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