EdWort, I just had a question about the IBU's of this recipe. Do you enjoy a little bit more bitterness than a traditional Kolsch? I know usually a Kolsch will have around 20-30 IBU's, just wondering what your opinion was on this matter.
Thanks!
So I brewed this kolsch earlier tonight, and everything went just as expected. I did forget to add pH 5.2 stabilizer, but I hit 1.052, so I shouldn't really stress right? I have never been able to test my mash pH.
You should be fine. Great job hitting you O.G.
RDWHAHB
Dgonza9 said:Does anyone know why this beer doesn't seem to clear that much? I made 10 gallons and filtered the first keg with .48 micron filter. It tasted great, but didn't get clear the way most of my other beer have.
I'm now drinking the second keg and it is similarly not clear. Is this a characteristic of kolsch yeast or something? This was my first Kolsch.
The beer is delicious and I'm not overly uptight about a beer that isn't perfectly clear. I'm just wondering. I thought maybe it was the wheat, but I recently did a hefeweizen and that seems to be almost crystal clear now.
Thanks for the tasty recipe.
Same deal here !! It's my first Kolsch too, and it was delicious but really cloudy.. I haven't tried any in a couple of weeks, I'll have to see if it's cleared.. I saved the yeast and will definately brew it again because it tasted great ! I just wonder what caused it to get cloudy ??
Does anyone know why this beer doesn't seem to clear that much? I made 10 gallons and filtered the first keg with .48 micron filter. It tasted great, but didn't get clear the way most of my other beer have.
Ed,
Ever tried adding peach to this?
Thanks
Any chance of this going from grain to glass in less than 3 weeks? I keg and would obviously force carb.
Any chance of this going from grain to glass in less than 3 weeks? I keg and would obviously force carb.
elproducto said:ed, what is your efficiency? Just hoping to hit the numbers right.
Cheers
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 !
Looper
I tend to like Vienna malt. I do though have to ask why you added it to this Kolsch?
Enter your email address to join: