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Old 08-26-2011, 03:20 PM   #11
paraordnance
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Sep 2010
Red Deer, Alberta
Posts: 862
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You not making Kolsch if you not using 2565 or 029 strains, you can call it whatever you want but it WILL NOT taste like Kolsch beer, period. I just pulled a sample of my Kolsch from a keg last night, funny how similar our recipes, I made a SMASH Kolsch with 100% Pilsner malt and German Select hops at 60 and 30 min additions. I did used Wyeast 2565 and thats the only yeast I use in my Kolsch beers. It taste and smell nothing like Budwiser. Its amazing! I can't wait for it to fully carb.



 
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Old 08-26-2011, 03:22 PM   #12
elproducto
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Jul 2010
Ontario
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Quote:
Originally Posted by TopherM View Post
That's a weird pairing of words.

I'm going to tell my next waiter that my meal was "miraculously edible."
Huh? Sure.


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Old 08-26-2011, 03:26 PM   #13
ArcaneXor
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Nov 2007
Posts: 4,467
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Quote:
Originally Posted by TopherM View Post
That's a weird pairing of words.

I'm going to tell my next waiter that my meal was "miraculously edible."
Drinkability is a very appropriate description for a beer. Germans call it "Bekoemmlichkeit", i.e. easy to drink and easy on the stomach. "Edible" isn't a good analogue.

 
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Old 08-26-2011, 05:00 PM   #14
badhabit
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Mar 2010
Evanston Wyoming
Posts: 721
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IMO Kolsch is only Kolsch with Kolsch yeast. You can turn down the hot alcohol taste with the mashing changes but you still will not get the delicate floral finish that is a part of the Kolsch. Taste a few German produced Kolsch and the difference is very clear.

 
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Old 08-26-2011, 07:47 PM   #15
jkatz419
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May 2011
Studio City, CA
Posts: 82
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Thanks for the insight everyone. I wanted to use a Kolsch yeast but my LHBS was out of stock so I couldn't. I'll try mashing at a little higher temp next time, 152-154, to keep the FG from finishing so low.

 
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Old 08-27-2011, 04:47 AM   #16
brewjunky
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May 2008
Winnipeg
Posts: 376
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Relatives of ours own a brewery in Germany its called Geisler and they make a wicked Kolsch.

I know this is off topic but if you go to Germany ever try it.

 
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Old 08-27-2011, 05:59 AM   #17
jkatz419
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May 2011
Studio City, CA
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I actually just came back from Germany, was there for a week (in Cologne) and had a lot of Kolsch I kegged mine a few weeks before going.

 
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Old 08-27-2011, 02:19 PM   #18
ArcaneXor
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Nov 2007
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If you can't find Koelsch yeast, 011 pitched alongside 830 makes a reasonable substitute. I would imagine 036 would produce decent results, too. Not quite the same thing, but much closer than US-05.



 
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