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Old 05-13-2013, 07:39 PM   #11
mjohnson
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Ah, ok. Thats not it, then! Definitely try pitching more yeast/use O2 - perhaps you're not getting the best attenuation you could. Also, I think you might be on to something with your carbonation comment maybe crank it up a bit higher.

Let us know what works!

 
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Old 05-14-2013, 02:56 PM   #12
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Maybe not O2. I always try to aerate my shaking/pouring, but an O2 is def on the short list (I'm also building a EHERMS system, so that's also trying to fit into my time/money with other things).

I hope I can remember to start the yeast starter at lunch. By the time I get a brew done and the Kolsch lagered I will be out of the IPA.

 
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Old 05-14-2013, 03:08 PM   #13
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I bet doing a nice big starter will help even without O2. When you decide to get an O2 setup, I'd recommend the one from WilliamsBrewing. Having the stone on the end of a wand really helps.

http://www.williamsbrewing.com/WILLI...STEM-P699.aspx

I'll be honest, I often start the starter the night before brewday. Its usually done fermenting by the time the brew is done, I throw it in the fridge to get the yeast to drop out. I pitch the next day. I've not had any troubles with sanitation yet (knock on wood).

 
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Old 05-14-2013, 03:32 PM   #14
Bsquared
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What are your SG and FG's?

Are you using Kolsh yeast?

I find Kolsh yeast and Dusuldorff Alt yeast both have a distinct flavor profile that is sweet and somewhat full, in that it gives a perception of a less attenuated beer, but it is fairly dry when looking at the FG.

 
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Old 05-14-2013, 07:16 PM   #15
rossi46
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Which kolsch are you using? Kolsch is my house beer, usually do 10 gallons a month to keep the natives happy. I ran out of wyeast one time and had to use white labs, it was not even close to the same beer. I only use wyeast and let it lager for 2 months, mash 90 min. at 149 degrees.

 
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Old 05-15-2013, 03:17 AM   #16
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Pilsner malt, right? In my experience, some pilsner malts could use a protein rest to help it out. Otherwise it turns out a little too "thick"

 
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Old 05-15-2013, 12:55 PM   #17
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All good points. I'll have to review my recipe to remember what malt I used, but it was probably pilsner, and I've never done a protein rest.

2 months is too long to lager. I only have 1 keg of IPA on tap right now!!

 
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Old 05-15-2013, 01:26 PM   #18
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If I have everything dialed in, I can turn my Kolsch around in 6 weeks. Besides making sure your CO2 is up a bit, you might add a little more bittering hops. I find with lighter styles, more bitterness seems give the appearance of lighter body compared to a similar beer with lower IBU's

I was very surprised at just how bitter the Kolsch were in Cologne. Very different from the domestic versions I had tried/brewed. All of the ones we tried except for one, had more bitterness than we expected, and a couple were quite bitter, and very German pilsner like, except for the bit of fruitiness.

I'm also an advocate of a protein rest, but I'm obviously in the minority there.
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Old 05-15-2013, 02:13 PM   #19
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Forgot to say that I ferment at 62 for 1 week, then raise it to 67, one degree a day, hold for a week and cold crash.
You don't have to lager for 2 months. You should be able to go grain to glass in 4 weeks.

 
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Old 05-16-2013, 12:59 PM   #20
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Blah. I had ONE simple thing to remember to do last night: Make a yeast starter.

After taking kid to dance and then running over to the school for band concert, get home and go to bed to watch the Wings lose to Shicago. No thought about sanitizing a flask and pouring in the yeast and wort. The wort was already canned and ready to go too! It would have taken literally 3 minutes!

So now I'm going to set an alarm on my phone...

 
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