1. Condition, condition, condition
My first try at making a kolsch resulted in a batch that tasted like yeasty swill at first. I started drinking it anyway, and couldn't quite decide whether to dump it. I forgot about it for a couple or three months, and was totally pissed when I tried it again. Miraculously it had turned out to be Nectar of the Gods-- and I had less than a case left!
2. Goose Island Kolsch, while it tastes ok to me, isn't at all like any home-brewed kolsch I have tried.
3. Here's an extract recipe with steeping grains that I got from this thread:
https://www.homebrewtalk.com/showthread.php?t=7375&highlight=kick+kolsch
KOLSCH
A pale colored German ale - Great thirst quencher!
5 lbs. light unhopped malt extract
2 1/2 lb. German pilsner malt
1/4 lb. German light crystal malt
1/4 lb. German Melanoidin malt
1 1/2 oz. Hallertauer hops (bittering)
1/2 oz. Hallertauer hops (flavoring)
1/2 oz. Hallertauer hops (finishing)
1/2 tsp. calcium chloride
1 pkg. Nottingham Ale Yeast(Wyeast #1007, #2565, #1338 or White Labs German Ale or Dusseldorf Alt Yeast)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar (for priming)
O.G. - 1.048
F.G. - 1.012
I used 6 lbs. LME, and did not use either the calcium choride or the Bru-Vigor. I used a Wyeast Kolsch yeast smack-pack.
It turned out to be excellent and I would definitely brew it again.