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Old 02-10-2011, 01:46 PM   #151
elproducto
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Jul 2010
Ontario
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I used Whirlfloc in the boil as I normally do. I'm so used to US-05 which is totally clear. It's been chilled in the keg for 24 hours. I pulled another pint this morning, just to see if it had cleared.. and it's absolutely cloudy.. almost milky.
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Old 02-14-2011, 02:38 AM   #152
agodfrey11
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Jun 2010
Pensacola, FL
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Brewed this last week and moved it to the secondary for the dry hops after 6 days. Everything is going great. I was amazed at how much the hydrometer sample tasted like the original. The only difference was that I used Summit instead of Mt. Hood. I cant wait till this is bottled...
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Old 02-17-2011, 03:35 PM   #153
elproducto
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Jul 2010
Ontario
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Ok.. passed with flying colors. My kegged batch is pretty well carbed, about 80% I'd say. My brother in law was over (BMC'er), and we killed about 10 pints of it! he loved it... my only concern is it's still very cloudy.
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Old 03-04-2011, 11:33 PM   #154
molsonG
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Feb 2011
Beer, Jersey
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will using pilsner instead of 2row make a big difference?

 
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Old 03-05-2011, 09:43 PM   #155
BierMuncher
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St. Louis, MO
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Quote:
Originally Posted by molsonG
will using pilsner instead of 2row make a big difference?
Not really. You might want to mash a bit higher and make sure to give the wort a good 90 minute boil to avoid DMS.

 
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Old 03-12-2011, 02:04 AM   #156
molsonG
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Feb 2011
Beer, Jersey
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brewing this tommorow, but with pils instead of 2row....and using the no chill hop schedule since im letting naturally cool down

 
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Old 03-14-2011, 02:02 PM   #157
elproducto
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Jul 2010
Ontario
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Update.. you really need to be patient with this beer if you use the Kolsch yeast. I'm so used to my Pale Ales being drinkable in 3 weeks. I did the 3 weeks in Primary, and it's been in the keg for a month, and is finally clear.

Very yummy, even my Corono drinking MIL liked it!
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Old 03-14-2011, 05:05 PM   #158
tamoore
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Feb 2010
Grayling, MI
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I've brewed this twice in 5 gallon batches now, each time with 1056 rather than Kolsch yeast, and a slightly different hop schedule based on what I had on hand.

I'm going to brew it next weekend following the real recipe, with maybe a bit more initial bittering hop.

Good recipe! I highly recommend it!
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Old 03-18-2011, 10:21 PM   #159
paraordnance
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Sep 2010
Red Deer, Alberta
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I made this one exactly per recipe but used Kolsch 2565, what a gorgeous looking beer, tasty too. Sure will be doing this one again

 
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Old 03-19-2011, 02:56 AM   #160
TimGleason
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Mar 2011
Chatham, Illinois
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Quote:
Originally Posted by BierMuncher View Post
This should get you close

4.5# Extra Light DME
2# Marris Otter
1.5# Munich
.75# Honey Malt

.50 Oz Centennial (60)
.25 Oz Cascade (40)
.25 Oz Cascade (30)
.25 Oz Cascade (20)
.25 Oz Cascade (10)
.25 Oz Mt Hood or Hallertau (5)

Dry hop secondary with .5 Oz Centennial for 7 days.
Hello, I have read a lot on the forums and appreciate all the knowledge and recipes that many have posted. Its amazing how long you can wait before the need arises to make a post. Biermuncher..I think your recipes are great and have made 2-3 of your extract recommendations so far.

I used the above recipe and I added the dry hops using a nylon grain bad immediately after cooling and adding yeast. Was this appropriate or should I have waited 7 days to add the hops like I have read? Basically i think i am asking a technique for adding the dry hops to this beer appropriately? Any help would be greatly appreciated. Thanks again for the recipe!

 
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