Hello all,I recently brewed an extract kit of brewers best kolsch,with wyeast kolsch yeast and fermented at the higher range 68 to 70 for 2 wks in primary.3 wks in secondary in a cold water bath at about 65 degrees.I know i dont have a chest freezer yet.bottled with 3 quarters of a cup of pure cane sugar.Anyways i tasted some as i was bottling and it almost had a wine character to it.Very light and fruity.Is this normal for this style?
Kolsch
- Thread starter derwin
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