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Old 02-06-2011, 10:02 PM   #11
catdaddy66's Avatar
Jan 2011
Lugoff, SC
Posts: 1,786
Liked 278 Times on 229 Posts

It may actually make an excellent batch, who knows? Yeast is yeast. It will ferment any available sugar without disdain. All of our current beer styles were probably the result of just such a mistake (opportunity?). Steam beer was made because they had lager yeast but no way to refrigerate it to cool the wort and make true lager. It is now considered to be the quintessential American contribution to world brewing.

Give the yeast a chance, man!!

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Old 02-07-2011, 02:32 AM   #12
Doe Re Mi Beer
schweaty's Avatar
Sep 2008
Glass City
Posts: 1,808
Liked 45 Times on 20 Posts

Originally Posted by BeerBrods22 View Post
To answer your question...
The kolsch isn't a batch, just the name of the wrong yeast.
Yeah, thanks. I got that What did you decide to do?

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Old 02-07-2011, 11:04 PM   #13
Jan 2011
Superior, WI
Posts: 61
Liked 2 Times on 2 Posts

Thanks for the follow up... I didn't brew that batch. I will when the correct yeast arrives. I ended up brewing a 10 gallon batch of the bourbon barrel porter and a dry Irish stout. I figured 15 gallons of brew would keep me happy!

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Old 02-07-2011, 11:12 PM   #14
Jan 2010
Posts: 95

I would've brewed the kolsch.

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