Search results

:eek:

I've changed my mind since my last post. My Saison is now my WOW! beer. I'm a rookie so nearly every beer I do that tastes decent I consider a Wow beer.

It was the Nottingham Danstar ale yeast that came with the Brewers Best kit and I just noticed on the Danstar website it states "Shows flocculation at completion of fermentation, and settling is promoted by cooling and use of fining agents and isinglass".

Everyone here seems to agree on the old kit, and this is also mentioned in Palmer's book I believe. Kits can set around at the homebrew supply for a while before being purchased and is why I check the expiration date of the kit before I purchase. -DZ

Thanks DocScott, cold crashing my beer sounds like a plan for Friday night. Always learning and stepping into new bounds with this brewing hobby.

yes, it will get much better after a few weeks in the bottle. My bottling minimum is 3 weeks.

It's about 8 weeks since brew day and the kolsch fermentation is definitely complete. But until a few days ago still had a layer of foam, so I gave it a quick stir and now it has an odd suspension of yeast just below the surface that isn't clearing up. The beer tastes and smells alright so I...

Depends on your budget and your ambition. Don't go overboard on all equipment for all-grain if you can't afford it, when you can save a lot of money and have just as much fun brewing extract. Take your time, start small, there is a learning curve to this hobby. _DZ

It does look tasty. Think I'll go crack one open.

no real reason to take an OG now except to determine a guestimate ABV. FG readings later would determine completed fermentation. I wouldn't be afraid to do it though, just be quick and clean and your chances of contamination are slim. What are you brewing in? I use a bucket with a spigot just...

When I'm bottling I use a kettle for cleaning / sanitizing.

I use the same pot to make tomato sauce and brew beer, and I have no issues with off-flavors or infections. Soaking the pot in star san removes all traces of food that might still be in the pot. I believe the issues of off-flavors and infections are slightly overstated.

I'm having a similar situation. https://www.homebrewtalk.com/f39/holy-balls-kolsch-still-fermenting-5-weeks-399685/ I'd give it a few more days as the others have suggested.

Can't wait for summer brewing. Brewing a batch on the deck, with the bbq grill flaming, and drinking a beer sounds like a great way to spend the day.

I'm finding this to be a bit odd that after 5 weeks my Kolsch is still fermenting. Last Sunday my FG was 1.018 and no signs of fermentation; I was going to bottle but decided to wait until following Saturday because I just had knee surgery and wasn't really in the mood to bottle. Then Wednesday...

Sounds fine to me.

The outcome could be interesting.

Paranoid, but what did you put in your airlock? Starsan seems to act like your description, much more violent bubbling than water or vodka.

I always have a hard time reading the numbers so I use a magnifying glass. Also pour into the jar very (very) slowly to avoid foam.

Looks good to me too. Take a reading.