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Old 03-27-2008, 05:01 AM   #11
McSwiggin'
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Thanks for the help.

I will post the results and let you know how it goes.

 
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Old 04-20-2008, 07:50 PM   #12
McSwiggin'
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I am getting ready for this next brew day (probably Wednesday). One question, Do you use whole corriander seed or ground corriander seed?

 
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Old 04-21-2008, 02:45 AM   #13
BierMuncher
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Quote:
Originally Posted by McSwiggin'
I am getting ready for this next brew day (probably Wednesday). One question, Do you use whole corriander seed or ground corriander seed?
Always crush or grind your coriander or you'll get very little flavor out of them.

I use either a rolling pin (they crush easily) or a coffee grinder.

 
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Old 04-21-2008, 02:14 PM   #14
McSwiggin'
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thanks for the tip

 
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Old 01-23-2009, 01:37 PM   #15
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Hey Bier,
I'm getting ready to brew this beer in a couple weeks. Would you still go with the US-56 (US-05) that you spec'ed or have you ever gone with actual Kolsch yeast to mix it up a bit? I bought both while I was there but I'm leaning towards using the Kolsch yeast.

 
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Old 01-23-2009, 05:46 PM   #16
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Quote:
Originally Posted by ajwillys View Post
Hey Bier,
I'm getting ready to brew this beer in a couple weeks. Would you still go with the US-56 (US-05) that you spec'ed or have you ever gone with actual Kolsch yeast to mix it up a bit? I bought both while I was there but I'm leaning towards using the Kolsch yeast.
If you have the Kolsch yeast...go with that.

Plan on a bit longer fermentation and keep it on the cool side.

 
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Old 02-16-2009, 05:55 PM   #17
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I'm brewing a variation on this today. Same grain bill, but the only hops are an ounce of hallertau for 60, and I'm adding the zest of two lemons with the orange peel and spice addition. Fermenting with wyeast kolsch at 58.
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
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Old 02-16-2009, 07:26 PM   #18
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Quote:
Originally Posted by Coastarine View Post
I'm brewing a variation on this today. Same grain bill, but the only hops are an ounce of hallertau for 60, and I'm adding the zest of two lemons with the orange peel and spice addition. Fermenting with wyeast kolsch at 58.
That'll be nice.

 
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Old 02-16-2009, 07:45 PM   #19
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And incase it is of any interest I did a 1400mL stirplate starter.
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

 
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Old 02-16-2009, 07:57 PM   #20
ajwillys
 
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I ended up doing the Kolsch yeast with a 1/2 gallon growler starter. I kept it between 58-60 degrees and was surprised how fast it fermented. It didn't chug along forever like I heard happens with Wyeast 2565. Maybe 3-4 days of airlock activity. I'm going to let it sit for a month, then transfer to keg for at least another month of lagering.

That 10 minute addition smelled fantastic! I can't wait to see how this turns out.

 
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