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Yes the Tettnager is only used for bittering (60min boiling) in my recioe..thx for the quick response

I just bought US Tettnager with an Alpha Acid of 6.1%. Before I used German Tettnager with an AA of 3.9%. If I adjust the ammount proportional to the AA % will my Koelsch taste the same? The math would be: 3.9%/6.1% * 68g = 43g (used in my 10gal Kolesch recipe)

Thanks, that what I thought but wasn't sure if I missed something here. I've my liquid yeast always in the fridge until a day before i use it. I'm quit new in making a yeast starter and only did it once with already used yeast.

I'm cold crashing a batch of Koesch down to 3.5C right now and I'm wondering if I still can harvest the yeast. Somehwere I heard it's better to harvest from a not cold crashed batch. Is this true and if so why? Is there a temperature you shouldn't go below?

Koelsch is my favorite Beer, probably because I grew up near Cologne. I use the Wyeast 2565 Koelsch and did the secondary until I got the chance to cold crash. The beer is even clearer now but regarding the taste I can't tell the difference. The only disadvantage is during racking it's more...

I made this pretty much around the equippment I had. Bought 4x6, the wood boards and designed while building. I was surprised how good it turned out :ban:

yeah was looking at my cheap bags and was thinking it's better to buy a paint strainer bag or do you think a ultra fine nylon bag is the better way to go?

To clear the beer I use Irish Moss and German Cara-Pils Malt (dextrin). It worked very good for my Mother's Ale clone (a beer I found in Alaska, very simular to my Koelsch) as long I used a secondary fermentor before kegging. How much gelatin do you use for 5/10gal and when do you add it? It...

Cool, another thing I will do. Just got a small second fridge where a 5gal carboy just fits in (after I got the door inside plastic renoved). Perfect to use for that.

I will try a hop bag, still have a few. Sounds like a good idea. Didn't want to go thru the whole beer filter thing for that. Thanks again

good idea..will try. Thx

So far I have made 5 gal batches and poured the wort from my turkey fryer into a plastic bucket. I used a carboy as a second fermentor before I filled the corny keg. Now I use a cut open 1/2 barrel as my boiler, make 10 gal batches and drain directly in to carboys. I wanted to see the outcome if...

Here my upgrade from 5 to 10gal. The turkey fryer, former used as the boiler is now my HLT.

Thank's guys. I'm originally from Germany and not used to all the abreviations but the link help...DIY = Do It Youself..stupid me. As for the heat shield. I did my first brew without it by moving the mashtun a few inches away while heating up the strike water. Since the MT was too heavy...

Hi everyone, I just upgraded from my all grain 5 gal batch brewing to 10+gal batches. Since I travel a lot for my job I can't brew that often. So far I used it once and it works fine. The only upgrade so far is a heat resistance shield between the trukey fryer and the mash tun (not in this...

Koelsch, originally brewed in the Cologne area only, where I grew up. It's a fresh, balanced blonde ale fermented between ale and lager temperature.

Thanks everybody...sounds like I worry too much. I will wait a few more days and see what happens.

So far I only checked the OG: 1.054. I usually take the FG after 2 weeks when I transfer the beer to a carboy. There is a slight strange smell direction bad eggs..that worries me. Does a contaminated batch bubble?

Is there something wrong with my 17th Koelsch batch? It's fermenting at about 60F in th basment for 10 days now and I still see bubbles every 15-20 seconds. I used the same yeast (Wyeast 2565 Koelsch) as always and usually the fermentation is done after 4-6 days. What is happening?