Recent content by ibes1955

You're welcome... and if your kegging (I still haven't made the leap), then, I'm not telling you anything you don't already know but it makes me feel better..., you can leave it awhile longer in the secondary. Good Luck...

if you are going to shoot for an ale rather than lager (I know someone who does that but quite frankly, I wouldn't call it a Kolsch style), then you could try Wyeast 1007 - German Ale yeast and still ferment it at a somewhat lower temp. The White lab equivalents all state a sulpher component to...