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Old 11-13-2012, 06:43 AM   #21
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You are doing a Kolsch, using Kolsch yeast with ambient conditions in the low 60's....that's perfect! Kolsch is an ale that wants to be a lager. A long cool fermentation is desirable. Don't rush your Kolsch. It sounds to me like you have done a nice job with this one....I love Kolsch

Something is always fermenting....
"It's Bahl Hornin'"

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Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
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