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Old 11-11-2009, 06:15 AM   #1
slouch
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Nov 2009
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This is my first Kölsh. Had it in the lager fridge for 5 weeks. Just bottled it, and it was still really stinky. Very heavy sulpher taste and smell. It has mellowed a lot in the last 5 weeks, but still far from the smooth drinks served at the sidewalk cafes in Köln.

Doe anyone know how long I should lager this in the bottles before I should expect it to tame down?
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Old 11-11-2009, 07:12 AM   #2
jmo88
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Kölsch is an ale. How did you ferment this?
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Old 11-11-2009, 02:45 PM   #3
smiths9312
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Jun 2009
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I would let it sit at room temp for a week or so and hope the yeast is active enough to clean up. I ferment Kolsch at 60 degrees for active fermentation. Then let it raise to room temp on its own for a week. Cold crash and bottle.

 
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Old 11-11-2009, 03:53 PM   #4
slouch
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I fermented at 65 for a couple weeks using kölsh yeast. Then took to the lager fridge at about 52 for about 5 weeks.

I know the kölsh yeast is supposed to have a sulpher smell and taste initially, but not sure how long it takes to clear. I was initially thinking 4-5 months, but don't know if that is too long or too short.
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Old 11-11-2009, 04:03 PM   #5
nostalgia
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I'm not sure. I didn't notice any sulphur smell from my Kolsch (sorry, too lazy for umlauts). I fermented at 63 for 2 weeks then into the lager fridge at 37 for 3-4. It's super-clean and delicious.

What yeast did you use? I went with WLP029.

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Old 11-11-2009, 11:57 PM   #6

First off you should never bottle if the beer smells like sulfur. Did you use a starter? If so, how much? How did you aerate? Did you crash cool or ramp it down? Sulfur could be a sign of stressed out yeast.
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Old 11-12-2009, 12:14 AM   #7
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I have made many of Kolsch's and never noticed any sulfur smell.
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Old 11-12-2009, 08:23 PM   #8
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I just started drinking my first Kolsch and, like other said, never experienced a sulfur smell throughout the process

 
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Old 11-13-2009, 01:44 PM   #9
slouch
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Nov 2009
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Wow I never thought anything of the smell, as everything I read said to expect it. When I drink some from the local brew pub it has a slight sulpher flavor. Even Reisdorff and Pyramid's Curve Ball has a hint of it.

Mine however, is really strong... Like I said getting weeker, but a long way from the clean drink ability I was hoping for.

As for pitching. I used the yeast straight from the vial, pitching into a 4 gallon batch. The beer looks clear and translucent. No sign of infection, and no other strange flavors. Just the sulpher.
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Old 11-13-2009, 01:53 PM   #10
slouch
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Nov 2009
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I am using WLP029 also. Just checked their site, and it mentions a "slight sulpher smell". Again. Mine is far from slight, so not sure what that means...
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Cellar - 2004 Clover Mead, 2009 Blackberry Mead, Blonde Biasa, Kaptin Kölsh

 
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