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Thanks! I'll definitely try that next time. One other thing I noticed with this brew is the incredible amount of yeast cake it generates. Next time I brew I will definitely do a larger batch than three gallons as I'm sure I lost more percentage of the end product due to wastage and dry...

Thanks! I'll definitely try that next time. One other thing I noticed with this brew is the incredible amount of yeast cake it generates. Next time I brew I will definitely do a larger batch than three gallons as I'm sure I lost more percentage of the end product due to wastage and dry...

I noticed your comment from ages ago about the yeast. I also read somewhere else that Thomas Hardy was fermented with lager yeast. Do you think maybe that'll be something for the next brew of it you do?

So I ended up not re-aerating this one. It was bubbling continuously from very early on and after I returned from work on Monday (about 28 hours later) all bubbling had stopped. I checked gravity and it was down to 1.040! So I very very gently stirred yeast back into suspension and closed it up...

I brewed a 3 gallon batch of this today. Brew day was long but the end result is hopeful so far. I made a 2 gallon starter earlier this week, siphoned off the starter beer (which has made a nice English bitter), then pitched right on top of the yeast slurry. I whipped a ton of air into the wort...

OK, so conditioning is finished after a little more than two weeks, and the beer has really come together to taste how it should. The one shortcoming: carbonation is uneven amongst the bottles. This will be improved by altering by bottling technique. All in all though I can confirm that...

Just thought I'd share my experiences while brewing a kolsch (for the first time). I've used so much information from this site that I feel it only fair to share what I have learned as a result! I used this recipe: http://beersmith.com/blog/2008/04/05/brewing-a-kolsch-beer-recipe-beer-styles/...

EarlyAmateurZymurgist... thanks for posting those calculations. You answered a similar question I had on my latest in-progress Kolsch using Wyeast 2565 that has a similar profile to the one mentioned by the original poster. I mashed a little cool (accident/my first attempt at all grain) at...