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Just last month I brewed a Kolsch with 67% pils, 30% pale and 3% Carahell, as for the color, just like I was sitting in Cologne drinking it fresh from one of the many breweries, but taste wise way too malty for an authentic Kolsch. As for sugar I hate being a stickler, but avoid the sugar...

If you're using 2565 it will have no problems at that temp, I did my last 2 Kolsch beers at 12 degrees C, just expect it to take a few extra days to ferment.

I've tried all different profiles and found that keeping it simple is the best. I personally ferment all my Lagers at 10 Celsius, at day five I will have 4 gravity points left till final gravity which I confirmed with a fast ferment test and then I transfer to the spunding keg to complete...

Start with the getranke marts they will either be able to fill your bottle or be able to point you in the right direction to get it filled. Be ware that your American bottle will most likely not be able to be filled due to the connections difference and the DOT cert as compared to the TUV...

There is a great abundance of sources throughout Germany and all will ship directly to your house. Just to name a few try out: amihopfen.com, malzmuehle.eu and hobbybrauerversand.de and there is many others to try out.

PM sent.

Is your setup the same as the one in http://www.lowoxygenbrewing.com/forum/viewtopic.php?f=2&t=312&start=10 If so how much for the whole kettle setup?

I've been using my brew-pi for the last two years and would love to give this product a try to compare the two.

One thing to add to this is make sure the system has standard size filters so you're not locked into purchasing your filters from one company.

You can research MEBAK "Brew-Technical Analysis Methods.” and find out all the details of how this conversion time comes about.

If you end up going to the Czech Republic let me know I can let you know some good beer places to go. You do know the best Pils beer comes from the Czech Republic though right? LOL

I'll buy the small kegs if you part it out.

Contact Matthias Hoßfeld @Mattmill on this site and I'm sure he can help you out, I've been waiting to order the Mattmill Komplett, but have a few other items I need to purchase prior to upgrading my mill.

This is exactly why my wife hates it when I ask for my military discount, NO we are not entitled to stuff just cause we are in the military. Sorry, but asking for a discount and then complaining on this site about them is just not cool.

Get rid of the malt that you are using now and try using new malt and look up Fusarium which causes gushing in beer. Hopefully it's as simple as that.

For a traditional Kolsch do 85% Pilsner Malt and 15% Vienna, or 95% Pilsner and 5% Carahell, or if you want wheat in there do 90% Pilsner/5% Carahell and 5% Wheat. Or of course design your own recipe and tweak it over time to what you like or not. Personally I do a first wort hop addition and...

Czech Pilsner for sure, floor malted Czech pilsner malt, cara-pils and acid malt to get your mash PH in the acceptable range, do 4 hop additions FWH, 30, 15 and 5 min to around 44 ibu's and ferment it with Wyeast 2278. If you have the time do a decoction mash and it's as good as any Pilsner in...

I was using the v 3.4 when I was .2-.3 off, but now I'm using V 4.2 and I'm closer to .15 - .2 off. One thing that could account for this is that I'm using RO water and I simply placed the 10% value in for all my cations and anions, so as an example my bicarbonate was 96 and I placed 9.6 into...

It's consistently .2-.3 points lower than predicted.

Thanks AJ, yes you are correct about confirmation bias (I have read many books about this topic so I try to avoid it), I should have stated I am in the same ballpark with all malts except carafa special.