Cheesefood
Well-Known Member
mmditter said:Hi Cheesefood,
I notice you mentioned you are going to bottle a batch of Kolsch. Have you made it before? I just bought the stuff to make a batch and I am wondering what it will be like. My recipe is made with a lager yeast-- the guy at the store said I should have no trouble fermenting it in my basement. It has just turned cooler here (Wisconsin) the past few days, so our basement should be down in the 60's soon.
This is the first time I've ever made or had Kolsch. I'm bottling tomorrow. I tried a taste of it this morning and it's FANTASTIC. By the way, Kolsch has ale and lager characteristics and therefore should be brewed in both warm and cool temps. I used a Kolsch yeast for mine and it gave a fruitty, wine-like flavor.
By the way, for those concerned about shipping...
Once upon a time, some friends and I freely shipped stuff far more illegal than a beer. We never had any problems. When the anthrax scare was going on, a friend was mailing me stuff from Sweden that's not legal here.
Put it in a box, fill the box with newspaper and bring it to UPS pre-packaged. They won't ask and you don't need to tell. I'm in if anyone is still interested.