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Well this is an old thread, funny thing is some guy asked me what would happen if he had done this exact thing in his robust porter in the weekend then threw some baking soda in at the end of the mash when he realised... I'll check back in with him when it's done and see how it turned out.

As long as you're on the dark side... or the UV would skunk it!

Another winter brew for me,23L of dry irish stout bubbling away nicely!

I feel this pain. I get them rarely but each time it's for 12-28 hours and nothing I've tried works, i'll have to read up some new techniques here! I think I try to drink my way through it. I don't think beer helps but it's fun to try...

Did you end up using pine? I've been thinking of doing this myself.

This weekend I'm trying out the new NZ hop Nectaron in a single hop IPA.

With 2 packs of the Kolsch and time I've got a decent result, I'm getting good feedback but no certified judges. Much better than last time when I only used 1 pack. As a dry yeast fiend i'll use it again and definitely 2 packs!

Dumper or age it?

Good point, But what of fermentation temperature? I think this is where the term hybrid beer comes in which I've heard Kolsch called before.

Way back in the early brewing days I brewed a Belgian ale extract kit, subbed the yeast for a Belgian ale one and added a heap of brown sugar. I fermented it hot and at bottling it was 8.9%. Problem was I'd bottled it early and had to keep venting that caps so I guess my answer is who knows what...

Keep It Simple Stupid.

That's the only Kolsch yeast I've used, used it twice, once with 1 pack, then with 2. Never used a liquid yeast which I think is why I went for this when it came available. Might look for an alternative next time. How does K-97 go?

I used 2 packs my last one and it still took about that long to get going so i'm thinking it's just the yeast. Mine was 22L (5.8gal?) OG 1.050 fermented at 16.5 C (61.7F?).

After ~36hrs to get going as well mine ended up going from 1.050 - 1.012. 75% Apparent. I just got round to bottling this one in the weekend.

Anyone of you wild whole tablet brewers notice and improvement or just easier than trying to cut them?

I've got a Kolsch in the fermenter at 16.5 C right now, will be interesting to see how it turns out after reading the comments above.

What temperature did you ferment at?

+1 on the Palmer book, helped me a lot. Main thing is to have a go!.. and take notes.

I'll be brewing a Brown Ale with 3x the Crystal malt I had planned for as I rushed the order to get it on the courier before lockdown (oops). Should be interesting...

First crack at a Kolsch, boil about done.