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I do that when I’m making lagers. Add a little rock salt and keep stirring.

I have started using the immersion to get the temperature down to 160 to lock in the aroma hops and then send it through the plate chiller. I do a retrograde PBW, then hot water, then StarSan series to clean the chiller. I still take it apart yearly and still have debris…sanitized debris.

I just finished a Star Party, Alora and Phantasm Rouge IPA that is fantastic. It was done “by the book” and has great citrus/passion fruit flavors and aroma. I hope that these strains resurface soon.

I hate to break it to you, but this is what’s left after PBW backflush, followed by tap water and then StarSan. You really need to break it down and mechanically clean it.

Really disappointed in this news. I’ve had good luck with Star Party and have one more pack on schedule for Father’s Day.

My kolsch at 35 days vs the only thing I can find in TX (age 6/26/25 on the can). Aside from filtration vs no filtration and my tendency to over carbonate, the big difference is the white grape notes that are there but not as impressive as the Gaffel. Mine used Bestmaltz pils, 10% Bestmalz...

Pull-tab Coors, when there was only one Coors.

I do something similar with double the malt (Chevalier), a reiterative mash, and a couple of pounds of Becker’s #2. It comes in around 11% and is wonderful! I’ll do it again in May to be ready for the holidays.

I’ve always ordered directly from them.

I use it plus some munich 2 for my festbier, and it’s great. I will have some left over to use with a kolsch and helles. The darker color doesn’t bother me.

Kegged

Tasted this side by side tonight. Mine is a little darker and a little fuller in body. My aromatics are not as candy-like. I suspect the original yeast and a little less cara20 would be really close. This is one good beer!

Anyone try Isaria? Its profile looks really close to the Cologne malt. I’m gonna do 100% Isaria in April.

My belgian quad would disagree, but the darker does bring different flavors as well.

I used #2 and finally tapped this today. I got the ABV boost I wanted without any more residual sugar (FG 1.022) but the color didn’t change much (from prior photo). I may go with #3 this year. Cheers!

Darker munich or Red X

I have wondered the same thing. I suspect that the average joe’s experience is with an Americanized version, which will have too complex of a grain bill and too many phenols from higher temperatures and the wrong yeast. Of course, my version is better and a perfect summer sipper. Most have...

Just kegged it yesterday, 1.108 to 1.022, most of that in 5 days. The hydrometer sample tasted good. Now it will rest in the cellar until the holidays. I’m optimistic!

It works!