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I wasn't planning to order anything, but Ritebrew has Diamond Lager yeast on clearance (getting close to its sell-by date) so I ordered a few packets of that and a packet of Köln. Shipping was less than $4. I'll use the Köln when I get around to the KC -- probably not until early August...

I will get some Koln next time I order supplies, (that may be a while) but not for this brew. Does Koln make a big dense Krausen that you can top-crop?

It's very hard to get it to all dissolve, especially in cold water. Most of the malt is probably sitting at the bottom of the fermenter. The yeast will find it. If you have some yeast nutrient you might want to add a little for when the yeast it mostly eating the demerara.

Thanks. (thanks to everyone) I know what's wrong with Munich Classic. :) What's wrong with K-97? Just curious.

I have all the ingredients for a KC beer, I think I even have Cluster hops. The original beer was turned-around really fast, so a fast-fermenting ale yeast probably makes sense. Lager yeast at very high temperature might work too, I don't know. Do you think Lallemand "Munich Classic" would...

One can of Premier Blue Ribbon hopped malt extract, one syrup can of sugar, a packet of generic beer yeast, 5 gallons of water. 😂

I think it's because the kits have flavor and aroma hops added, and you'll boil that away. I don't know; you'll have to read the directions on the kit and decide if you want to follow them. If all they had was bittering added and you were supposed to add your own finishing hops, they would...

It's supposed to make 23 liters, but you have to add a *lot* of sugar, and I'm skeptical that the resulting beer could be any good unless you use expensive DME for most of that sugar. But I usually brew 4 gallons at a time, and that would take a lot less sugar to reach a reasonable gravity. I...

I don't remember how much yeast nutrient you need, but it's a *lot* more than 1/2 tsp. I would use something like Fermax, it has more to it than just DAP and maybe a little urea (that's why it's tan instead of white). Or use the Wyeast in addition to cheap yeast nutrient that's mostly DAP...

BTDT :) , also with a Roggenbier that was 50 or 51% rye. I just don't brew beers like that anymore; I've come close though, like a wheat beer with 50% all-purpose flour. No rice hulls, but I did full-volume mash and no sparge. It still drained very slowly and I had to coax it a little. I...

Utepils "Loonar Eclipse" Czech-style dark lager. 16 ounce can poured into a 600ml Pyrex lab beaker 😂 The HyVee liquor store was clearing them out for $6 per 4-pack. :ban:

There appears to be no consensus on the wheat, just keep the percentage small. 0% is small 😂 5% is small but probably enough to affect the foam.

I brewed a SMaSH beer a few weeks ago using 100% Vienna malt and 18 IBU of Crystal hops. It's not a Kolsch by any means, but I think it could have been with a little more hops and the right yeast.

Is the 6-row just insurance to have enough diastatic enzymes for full conversion? If so, you don't need it. Cologne malt has more than enough enzymes to convert itself plus a reasonable amount of adjuncts. And white wheat malt has even more enzymes (about the same as the 6-row) If you want...

It was a Tecate brown glass bottle with a standard crown cap. (I buy Tecate beer when I can find it just to get the bottles, although the beer is pretty good for a macro lager) I've used them several times before with no problems. I measure the priming sugar into each bottle individually...

I did not hear it even tho' it was in the next room. Glass did not go flying; it's all in a pile in the laundry room where the bottle was. The beer ran across the room and into the floor drain; I still need to pick up the glass and clean the floor which is starting to stink. (I was at church...

I do 4 gallon batches, and it's usually about 5 hours unless I do a no-boil recipe. But recently I did one with a full boil in about 3.5 hours (including most but not all of the cleanup) by measuring and grinding the grain a few hours before, and getting all my equipment ready before I started...

I saw a YT video last night about using eggshells to clarify wine and mead. I need to bake a bunch of cookies for a church bazaar later this week, I might crush one of the shells and add it to the cider to see what happens.

I bottled it about a week ago. The plastic bottles told me it was fully carbed about 3 days later; I just opened one of the glass bottles (because they are smaller) tonight. It's a very good light-bodied ale. No spice or banana that I could detect, although I had just eaten some chocolate and...

If you're trying to actually make a clone, I think Modelo Negra uses rice instead of corn for the adjunct. Other than that your grist looks good. (and it looks good with the corn :)) I also read somewhere that they use Galena hops.