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uabericm · 08-30-2009, 12:24 AM

Brewed this last night and hit on OG of 1.069 for an efficiency of only 71%.

This brew is going to be awesome.

Efficiency could be better, but only my 2nd AG and I need to hurry up and get another few kegs so I can condition.

wedward · 08-30-2009, 03:56 AM

I checked my gravity tonight and am down to 1.028 (1.034 4-5 days ago) from an OG of 1.080. According to BeerSmith, that's 6.81% (targets were 1.076 -> 1.018 for 7.61%). I think I need to scale back on the grain as I must be getting higher than 75% eff. (new MLT I thought would be worse).

Should I let it ride or pitch more yeast to finish lower? It tastes great, but I'm not in too much of a hurry. I plan to crash cool it and lager for another 2-3 weeks at 35F.
Any suggestions welcome...

sjlammer · 09-03-2009, 04:44 PM

Ed,

is 5.5 gallons your volume in the fermenter, or in the bk prior to transfer. I do not have vienna malt, but do have 55 pounds of maris otter. do you think i could substitute this?

maybe 4.5 pounds of maris otter, 1 pound of vienna? Just trying to limit the amount of grain i have to pay $2.00 a pound for at the LHBS.

Thanks

**Coastarine** · 09-03-2009, 05:55 PM

I'd have to say that the munich and vienna are crucial to this recipe. I don't think marris otter can substitute. It wouldn't ruin the beer, for sure, but it won't be what it could be IMO.

toddrod · 09-03-2009, 08:55 PM

I am cooking up this recipe Saturday. Have alrready done BierMuncher's one and will be nice to compare this 2. also doing Haus Pale Ale again.

ekjohns · 09-04-2009, 06:17 PM

help with the brew. I got the stuff to do it and wanted to double check some things with it.

1st. for the single infusion am I adding the rec. amount of water letting it sit for 90 min. Do i need to do a protein rest or ascid rest?

2. I do not have the capability to cold crash but I will be adding irish moss near end of boil will this be okay for the flavor?

thanks in advance

**EdWort** · 09-04-2009, 09:11 PM

Quote:

Originally Posted by sjlammer

Ed,

is 5.5 gallons your volume in the fermenter, or in the bk prior to transfer. I do not have vienna malt, but do have 55 pounds of maris otter. do you think i could substitute this?

maybe 4.5 pounds of maris otter, 1 pound of vienna? Just trying to limit the amount of grain i have to pay $2.00 a pound for at the LHBS.

Thanks

An English Malt for a German beer???? If that is all you have, then go for it, otherwise I would use Munich malt.

**Coastarine** · 10-16-2009, 10:46 PM

I am now enjoying my second go at this one (this time I hit my OG dead on instead of being so high). The color is just awesome.

In the spirit of experimentation I think I will try using nottingham at 60*F next time. I am trying to cut back on using liquid yeast whenever I can and I'm not sure how much I love this kolsch yeast. Only way to know is to try it out.

ekjohns · 10-27-2009, 11:08 PM

i brewed this beer a coupe months and with kolsch yeast and hit the final gravity on the dot. After a little over 2 weeks in the primary i took a gravity reading after the airlock bubbled once every 50 sec and it read 1.014 and fig it was good enought as i had a friend over to help bottle. So i went ahead and bottled and let it sit for 2 weeks and tried my "2 week" beer. It cardinated fine but had this awful rotten egg smell but didnt taste bad. So I fig i would wait and try it again after a few more weeks. Its now been in the bottles for a little over a month and it still has that nasty smell. It isnt as bad but still to the point where its strong enough its hard to drink. Does anyone have any suggestions or thoughts? I am afraid that since its in the bottles the smell is trapped in! Is there anyway this smell will go away. I just got a keg system can i transfer to a keg? I really would like to have some tasty oktoberfest so I am all ears for a way to save this brew (kolsh was ferm. at 66F)

**midfielder5** · 10-28-2009, 12:54 AM

the german ale/kolsch yeast tends to put out a strong sulphur smell. Your beer might have reached terminal gravity, but it is possible the little yeast guys were not finished cleaning up their mess (the smell).
if it were me, i'd put a bunch of bottles in the 'fridge and let it cold condition for a few more weeks. the OP does this w/ the kegs (see the fermentation notes on the 1st page).