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I really enjoyed this beer a lot, the Golden Promise Malt is fantastic.. the next time I brew it I am going to try leaving out the Munich and upping the Golden Promise, just to see!

Single Infusion Mash at 154F for 60 minutes, 168F mashout for 15 minutes. My efficiency was 66% as I performed a NO sparge mash. Added 18 qts of water for initial mash, added an additional 19 qts of water for mash out. Drained to boil kettle to collect ~7 gallons of wort. Boiled for 90...

I used Wyeast 2112 and the fermentation schedule was 11 days @ 58F, 3 days @ 68F, reduce temp 2 degrees per day until 58F then cold crashed at 40F for 3 additional days, racked to keg and lagered @ 34F for 28 days..

Do you use the same brand of extract each time or purchase from the same place each time? Have you looked into the freshness of the extract you are using ?

If you like the taste, bottle and drink! Generally those high temps lead to a lot of fusels and ester production.....which you would probably taste if present.

Congrats and welcome to the obsession!

This is a fantastic Kolsch which has won numerous gold and silver medals at various Homebrew Competitions. Easy drinking and refreshing. This beer would be great if you decided to veer away from the style guidelines and add more late addition hops! Ingredients 10 lbs Pilsner (2 Row) Bel (2.0...

Are you aerating right after the boil, or right after you have cooled to pitching temps? I would do a search for HSA on here, lots of posts. In a nutshell introducing O2 at elevated temps may create HSA which may lead to off flavors....I say may as HSA is contested by many at the homebrew level...

Within reason, I think the beers will more than likely turn out fine. Though a 66F beer and a 76F beer are 2 different beers. One may be good and one may be great. If reproducing a beer you enjoy is not that important then temp control may not be an issue and if a good beer is good enough then...

I think I have read through most of this....agree with Braufessor..find a club. Also, I had an issue last year when I changed my Kegging process. I started doing 3 gallon batches and kegging same way as 5 gallon batches - long story short To much O2 in kegs and during transfer, all beers had an...

If all you have is the C-80 then I would use that...I bet it would be great with it.

Yes....add the dark crystal, chocolate and carafe..during vorlauf.....this technique helps to smooth out the flavors of the dark grains..Good Luck!

Type: All Grain Batch Size: 5.50 gal Boil Size: 7.04 gal Boil Time: 60 min End of Boil Vol: 6.04 gal 7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 81.8 % 1 lbs Simpsons Dark Crystal (80.0 SRM) Grain 2 11.7 % 8.0 oz Chocolate Malt (350.0 SRM) Grain 3 5.8 % 1.0 oz Carafa II (412.0...

Use secondary , rack normally , lots of yeast still in suspension.... Good luck!

I use an SS brewtech with a false bottom.....I will never boil again without it.....add false bottom to BK! Trust me !

3 oz...dry hop and bottle

Add more late addition hops...up it to 2 oz at flameout and dry hop with 2 oz.. Seems a bit much but you will enjoy it more....

I agree..... No need for secondary...dry hop in primary...or dry hop right on keg using bag...as long as kegged beer is gone in 1-4 weeks it works great!

Very cool!

I would try to collect a bit of wort from sparge and use an ATC refractometer to measure gravity. Then again, I will not be getting a GF for a few months so I can not speak from experience ;)