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Old 11-18-2012, 08:32 PM   #221
Jul 2010
Posts: 1,117
Liked 20 Times on 17 Posts

I brewed a split batch with S04 and Kolsch yeast. The S04 was great after only 3 weeks.. the Kolsch version was not very good. I've let the Kolsch version lager for about 6 weeks, and it's fantastic. I always forget how much that yeast benefits from lagering.
Fall Line Brewing Company

Keg 1 - German Pils
Keg 2 - Falconer's Flight IPA
Keg 3 - Chocolate Porter

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Old 03-12-2013, 02:25 PM   #222
Aug 2012
Johannesburg, South Africa
Posts: 173
Liked 11 Times on 8 Posts

Am planning to brew this this weekend.

However, I do not presently have a fridge to "lager" this beer for 2 months at 39 F. Best I can do is keep it at around 64 F.

Could anyone tell me how these higher temps will effect the outcome and .....

if it is even worth attempting if I can't condition at 39 F ?

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Old 03-12-2013, 10:12 PM   #223
18DPA's Avatar
Jan 2010
Albuquerque, New Mexico
Posts: 85
Liked 6 Times on 6 Posts

I used a Kolsch yeast, Kept it around 65 degrees and it turned out very mellow but still a good beer!!

Ed's recipes are very solid and I haven't had a bad one yet. Very easy to do, play with, and substitute.
De Oppresso Liber

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Old 03-13-2013, 08:43 AM   #224
Aug 2012
Johannesburg, South Africa
Posts: 173
Liked 11 Times on 8 Posts

That's reassuring so think I will give it a ago.

Just a quick question, Ed says Ferment at 65 degrees for 1 week, drop to 60 for 2 weeks, then crash cool for a few days at 39 before kegging.

However, the White Labs website says:

Optimum Fermentation Temperature: 65-69F
Does not ferment well less than 62F, unless during active fermentation.

Any thoughts from Ed or others ?

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Old 03-13-2013, 01:11 PM   #225
rockytoptim's Avatar
May 2009
Livonia, MI
Posts: 774
Liked 95 Times on 76 Posts

I regularly ferment White Labs Kolsch yeast @ 60 F with no issues.
On Tap: Bee Cave Robust Porter
On Tap: Bee Cave OktoberFest
On Tap: Bee Cave Kolsch
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Old 03-13-2013, 07:02 PM   #226
Dec 2011
O'Fallon, Missouri
Posts: 103
Liked 1 Times on 1 Posts

I fermented at 62 and it turns out great! I let it age for about four months and it turned out to be one of the best beers I've made yet.

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Old 03-25-2013, 06:12 PM   #227
Feb 2013
Norman, OK
Posts: 61
Liked 4 Times on 4 Posts

Thinking of making this as my first keg beer. Keezer in production I used the yeast calculator and it says i need two vials, with a starter for a 5.5 gallon recipe. Sound about right or is it overkill?

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Old 05-09-2013, 02:59 AM   #228
May 2012
Christchurch, New Zealand
Posts: 1,027
Liked 75 Times on 70 Posts

Nice beer looks good. Subscribe!
Check out my Crusade for Better Beer.

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Old 06-20-2013, 10:29 PM   #229
Nov 2012
, Oregon
Posts: 149
Liked 13 Times on 11 Posts

Is there anything special about the grain bill that makes this more amenable to fermenting at ale temps. I ask because I was thinking of changing up the grain bill to do 4lb of each, the pilsner, munich, vienna (and omitting the caramuich and caravienna) and fermenting as suggested. Im new-ish to brewing so want to start with the equalized grain bill and vary the grain qty each time i brew it to taste the difference. I may end up back at Ed's grain bill but I figured its a worthwhile experiment, for me anyway.

I would be happy to hear any opinions on this little experiment and what you think the results could be and why.


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Old 07-09-2013, 02:43 AM   #230
mufflerbearing's Avatar
Oct 2012
Southeast, GA
Posts: 241
Liked 19 Times on 18 Posts

Hey guys this look ok? I added a little more hops to up the IBUs. Ed's recipe shows 25 IBUs and the brew builder only hit around 18 when entered. I am looking to brew this this week for a campout in Helen GA(small German style town) the 1st week in October. Thanks in advance.
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Fatty Oval Brewing

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