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Old 07-01-2012, 09:17 PM   #51
evancold
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Jul 2012
Firth, ID
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This is my first post however I have been reading these forums for a long time. Just had to post regarding this recipe. I just transferred to secondary today, only hit 1.011 for FG but the taste is amazing. Even flat out of the test tube I drank the whole thing! Thanks for this recipe I sure cant wait to keg it here in a few weeks! Oh on another note I used Kolsch II yeast.

 
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Old 07-01-2012, 10:53 PM   #52
jscovill
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Mar 2012
Waterloo, ON
Posts: 15

I put a batch in the bucket last week. Giving it another week before bottling. Can't wait to try it! This was my second AG batch ever so I'm hoping it turns out.

 
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Old 08-21-2012, 06:10 PM   #53
WhiteCliffsBrewery
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Quote:
Originally Posted by adam01 View Post
You say ferment at 70 degrees?! That is outside the 58-64 optimal fermentation range
for the yeast. That is also the highest fermentation temperature for all of my ale recipes.
It may be outside the optimal temp range but according to Wyeast, 2565 Kölsch™ has a Temperature Range of 56-70° F (13-21° C)

Yes, it's at the high end but the OP and his friends seem to like it and that's OK for me to give this recipe a try before making any modifications for personal preferences.
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Old 08-22-2012, 04:39 PM   #54
FlyDoctor
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Quote:
Originally Posted by WhiteCliffsBrewery
It may be outside the optimal temp range but according to Wyeast, 2565 Kölsch™ has a Temperature Range of 56-70° F (13-21° C)

Yes, it's at the high end but the OP and his friends seem to like it and that's OK for me to give this recipe a try before making any modifications for personal preferences.
The white labs kolsch recommends 65+. Given that this is meant to be a clean beer (lager) I would go with the kolsch at the lower temps. Well try this out next month.

 
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Old 08-22-2012, 05:25 PM   #55
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Quote:
Originally Posted by FlyDoctor View Post
The white labs kolsch recommends 65+. Given that this is meant to be a clean beer (lager) I would go with the kolsch at the lower temps. Well try this out next month.
Would like to hear from any others that have brewed this "as is" and their tasting notes.....
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Old 08-22-2012, 11:09 PM   #56
Turfmanbrad
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Jun 2011
Nottingham, MD
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Time to brew!
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Old 08-23-2012, 01:00 PM   #57
Chriso
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It's near the top of my To Brew list but it keeps getting bumped for other ales. Mostly because I stockpile american and english ale ingredients in a way that would qualify me to be on Hoarders, but I don't have any of the requisite german stuff to brew this, such as Carafoam, Carafa, Hallertauer, or Tettnang. I should get off my butt, order them, and brew this, asap. At my house, we drink Warsteiner Dunkel like it's water.
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Old 08-23-2012, 01:31 PM   #58
knuckleheadbrewing
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Jul 2012
North Georgia, GA
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I'm gonna try it....as is...I have a month to get some beer for an Oktoberfest...I tried a Dunkelweizen but it got wacked...need something German style quick turn around..3 weeks primary 1 week keg...

GOnna brew it per your recipe except swap that last .25 oz of Tattanger for like 1/4oz of Willamette since I have them on hand and dont want to buy an oz, for just a 1/4....
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Old 08-23-2012, 05:12 PM   #59
pvtschultz
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Feb 2010
New Berlin, Wisconsin
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I'm going to be brewing this one soon as well, probably after Labor Day I imagine. One thing to keep in mind, the Wyeast Kolsch yeast is a very powdery strain and doesn't flocculate all that well. Cold crashing for several days as well as some fermentor rocking will get it to drop out a lot quicker.
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Old 08-24-2012, 09:16 PM   #60
FlyDoctor
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What do mean by fermenter rocking?

 
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