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Old 07-22-2013, 01:12 PM   #51
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Sounds like it's coming along quite nicely.
The 5 gallon base recipe is really beginning to come into it's own. It's now been lagering for approx 2 weeks and a lot of the beginning sulfer/corn smells and flavors have gone away. It's clearing up very nicely also.

The 3.5 gallons with the pineapple got that on Friday of last week. I tasted it the day after and the pineapple was pretty prominent. Almost a little to much. My issue was a chopped it all up and put it in a bag, and then had to put it in the keg. I didn't chop it small enough and had to somewhat push it through. This squeezed a lot of the juice out I think and I got a larger amount of pineapple in it at the very beginning. So, I literally took it out the next day. I'd rather have less pineapple and a good brew than way to much pineapple was my thought. I haven't tasted it since then though, so I will have to update that part once I've tasted it.
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Old 08-17-2013, 10:02 PM   #52
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"Currently sitting in the kegerator under 30 psi to get carbed up and then let it continue to lager. I wanted to carb it so I can get a feeling of how it ages."

Technically, lagering is not done under forced carbonation. Natural carbonation will continue while the beer lagers. (Of course if you have as typical airlock it will not raise the carb level of your beer though.) Once you finish your target lagering period, then you could force carb.

I just split a 10 gal batch of Kolsch 5 gal each and pitched one with 2565 and one with 029. Ferment temps were held in the range of 66 to 69. At 10 days in, both batches were at exact same gravity: 1.011. But the 029 has pretty much stopped gurgling through the airlock while the 2565 was still working along ever so slowly. Upon transfer the 029 tasted pretty good, pretty well balanced between bitter and a slight vinous notes. The 2565 was also balanced, but both the bitterness and wine notes were both more pronounced. The 029 flocculated much more solidly than the 2565; I'm guessing that there was more yeast in suspension thus contributing to the still higher level of ferment going on. So in terms of clearing, the 029 is easier to deal with so far.

Lowering temps over a few days to ~35 - 38F for 2 week lagering period. Will report back after that. Haven't decided if I will use any fining agent yet (probably gelatin or biofine.) Will depend on how the beer looks then, especially wrt chill haze.

Prost!
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Old 08-29-2014, 12:55 AM   #53
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just made this recipe and it came out delicious, much better than i anticipated. used wy1007 though just cause i had it on hand and really like it. will try wlp029 next batch. thank you for the awesome recipe
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Old 08-29-2014, 03:46 AM   #54
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just made this recipe and it came out delicious, much better than i anticipated. used wy1007 though just cause i had it on hand and really like it. will try wlp029 next batch. thank you for the awesome recipe
I'm glad it worked well for you!
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Primary:
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Secondary:
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Bottled:
About 27 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Bock, DIPA, Dry Stout x2, Pils x2
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Old 08-30-2014, 12:59 AM   #55
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one question...do you think wlp029 is a good choice to try to match Gaffel kolsch or the wyeast a better choice? im looking for the cleaner of the 2 yeast choices.
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Old 09-01-2014, 09:35 PM   #56
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one question...do you think wlp029 is a good choice to try to match Gaffel kolsch or the wyeast a better choice? im looking for the cleaner of the 2 yeast choices.
Never had Gaffel Kölsch. In my experimentation, Wyeast was a tad cleaner, but I didn't care for its flavor compared to White Labs. Wyeast also took significantly longer to flocculate under the same conditions as the White Labs.

Here's my advice: use White Labs WLP029, pitch a slightly higher amount, and ferment at 58F. It will be cleaner than mine because of my fermentation at 62F, and you'll still get great flavor and clarity. I'm not hating on Wyeast in general, but for Kölsch, White Labs is my clear favorite.
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On tap:
1. DIPA 2. Hefe 3. ESB 4. Traditional Bock 5.[Nitrogen] ESB
Primary:
1. Red Lager 2. Red Lager 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none 5. none
Bottled:
About 27 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Bock, DIPA, Dry Stout x2, Pils x2
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Old 09-03-2014, 01:31 AM   #57
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Thanks for the great advice and recipe. i will try the wlp029
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Old 10-05-2014, 05:40 PM   #58
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Did you end up brewing this with the WLP029?
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On tap:
1. DIPA 2. Hefe 3. ESB 4. Traditional Bock 5.[Nitrogen] ESB
Primary:
1. Red Lager 2. Red Lager 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none 5. none
Bottled:
About 27 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Bock, DIPA, Dry Stout x2, Pils x2
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Old 10-17-2014, 10:21 PM   #59
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just picked up all the ingredients today and went with the wlp029 yeast.
gonna brew this tues. ill let you know how it turned out. thanks
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Old 12-10-2014, 09:33 PM   #60
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Originally Posted by gboa View Post
just picked up all the ingredients today and went with the wlp029 yeast.
gonna brew this tues. ill let you know how it turned out. thanks
Any update to how your brew of this recipe went?
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On tap:
1. DIPA 2. Hefe 3. ESB 4. Traditional Bock 5.[Nitrogen] ESB
Primary:
1. Red Lager 2. Red Lager 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none 5. none
Bottled:
About 27 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Bock, DIPA, Dry Stout x2, Pils x2
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