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Old 11-10-2008, 03:11 PM   #31
Boerderij_Kabouter
 
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Yep, 2565. That is the Kölsch yeast I always use. It works great. I would ferment this at 60º with that yeast, it will give you a better malt profile IMHO.



 
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Old 11-10-2008, 03:24 PM   #32
jay415
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May 2008
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Quote:
Originally Posted by Boerderij Kabouter View Post
Yep, 2565. That is the Kölsch yeast I always use. It works great. I would ferment this at 60º with that yeast, it will give you a better malt profile IMHO.
Thanks for the quick reply. I just called the brew shop near me and they don't have it... Just my luck. I asked what could I use that is similar and he said he has Wyeast German Ale 1007 and he does have that in stock. Any opinions on that?



 
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Old 11-12-2008, 02:17 PM   #33
jay415
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May 2008
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Yesterday was the day, My first All Grain is underway. I had run into a few problems though. Not too big of a deal. My efficiency was really low about 57%, I only ended up with 1.053 OG. I don't think my sparge water was hot enough and I drained the 2nd runnings too quick (I didn't let it rest for a few min). Next I probably cranked the heat too high; I lost a lot to boil off and ended up having to add about another gallon of boiled water. And finally was with the yeast, the WLP029 was no good my starter never took off. So I ended up using Wyeast German ale 1007. It was the closest thing I had available to me in short notice. Hopefully it comes out good. AHS is sending me a replacement so I'll just have to brew it again and be sure to hit my mark of 1.062. At least I'll still have about 5.25% on this batch. It's sitting in my fermentation chiller fermenting like crazy at 60 degrees. Carboy is at 66 degrees. It looks like a snow storm.

 
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Old 11-13-2008, 02:49 PM   #34
Boerderij_Kabouter
 
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Ed's Oktoberfast - renamed Wolpertingerfest '08





Appearance:
A nice creamy head sits atop a light amber beer. Carbonation bubbles lazily float to the surface. Clarity is great with just a bit of clouding from the Kölsch yeast. It is much clearer than the pic shows.

Aroma:
Light caramel and spice.

Lacing and Head:
Consistent head keeps the beer lightly dusted to the last drop. The lacing is very fine and spreads evenly.

Taste:
Begins smooth and creamy the texture is more apparent than any recognizable taste. The middle reveals the alcohol with white pepper and caramel sweetness. The malts come through subtly. The finish shows the maltiness but asserts enough hops to dry out the palate. This goes down easy and is simple enough to drink all night.

Conclusion:
I was really happy with this beer. I think next time I would mash at 156 to leave the finish a bit maltier.


Way to go Ed. This is a winner!

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Old 11-14-2008, 02:38 AM   #35
EdWort
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Great job! Looks fantastic!

 
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Old 11-14-2008, 03:59 PM   #36
nealf
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Could subbing the Pils for normal 2-row or Marris Otter cause a big change of flavor? I have a couple of bags of those that I could use. Or, should I just stick to the Pils?

 
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Old 01-12-2009, 10:47 PM   #37
Coastarine
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I have the grist for this mixed up in a bag waiting to be crushed. I like to order my grain and mix it ahead of time to avoid confusion, but what I didn't anticipate was a jump in efficiency. It looks like with the same grist I'll be getting an OG of around 1.073 and an ABV around 7.5%! I'm calling it a Dopple O-fest, and I'm betting it will be delicious!
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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 01-28-2009, 01:19 AM   #38
DaBo
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Oct 2008
Deltona, FL & Hessen, GER
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Brewed this one at 11/24, after 3 weeks in the bottle (still needs a little more carbonation):

Close:


Distant:


Thanks Ed Wort I Love your Recipes!!!


 
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Old 01-28-2009, 03:58 PM   #39
EdWort
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That's a mighty fine looking beer there.

 
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Old 01-28-2009, 04:09 PM   #40
Boerderij_Kabouter
 
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Going back... I would not mash this higher if I had time to age it. I still have a bit left and it has matured beautifully. If drinking it young I would mash at 156 as previously suggested.



 
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