Got krausen on my starter this morning, so that's a good sign. From what I've been reading, it's supposed to finish very dry & hint at sweetness. Taste will be interesting to note. Here's a pic of the WL029 starter...
Kottbusser - A style deserving of revival!
- Thread starter Barley_Bob
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myerstyson
Well-Known Member
So question, gents: When I did the gravity yesterday, there was a raft of foam and yeast (?) sitting on top of the beer. I assume this is the krausen I hear so much about (sorry...still a noob).
Should I wait until this sinks before I bottle? Even though (I believe) the FG has been reached already?
Thanks, as always.
If the FG is stable, you could just rack from under it.
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Barley_Bob
Well-Known Member
I always forget how aggressive 029 is, at least as a starter. I had activity within an hour of pitching. Crazy.
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Barley_Bob
Well-Known Member
This happens sometimes, and it's more common with different yeast varieties. If you're at FG, then just rack and bottle. If you cold crashed it first, that yeast would fall, but it really doesn't matter.
I pitched the yeast into the starter with only about 4 degrees difference. I went to bed before it started, so idk how long it actually took to get going.
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I want to arrange it so that those of us brewing it trade a bottle or two so we can sample each other's recipes. I thought that'd be the best way to judge them on average?
You planning on decanting or pitching the full starter? I have done both, but decanted this one. Give the small additions of honey and molasses, I didn't want to dilute them further.
I'll be decanting this one, as it's about 900mL's. I'll leave just enough to make a cream to pour out into the fermenter. Should be by the end of the week. I've gotten good enough with pb/pm biab that this should be really interesting. I can't understand why some styles in Germany, for instance get rare or extinct? They're well balanced & quite sessionable?
It feels like there is a stronger push in the last year or two for more interesting yet lower to moderate ABV beers. Maybe the best new beer I had last year was Gose Gone Wild, a 4.3% Gose part of Stillwater's remix project (Westbrook's Gose with Amarillo and Citra + Brett). In fact, I had a number of fantastic Gose beers in the past year after seeing very little of the style previously.
It is part of the appeal of brewing something like a Gose or a Kottbusser that you don't often experience otherwise.
It is part of the appeal of brewing something like a Gose or a Kottbusser that you don't often experience otherwise.
Yeah, I agree. That's yet another reason I like it here. Lots of ideas floating around that give me other ideas or avenues to pursue. I'm definitely starting to like German beers with their great balance, less hoppiness & different malt flavor qualities. Who knows where I'll wind up next with all of us getting into different beers than the norm?
Imperator85
Well-Known Member
It's interesting...according to Ron Pattinson, Kotbusser was noticeably sour with an acidity similar to Berliner Weisse. Other recipes, however, completely lack that aspect.
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Barley_Bob
Well-Known Member
I want to arrange it so that those of us brewing it trade a bottle or two so we can sample each other's recipes. I thought that'd be the best way to judge them on average?
Still on board! Should be a really fun experiment.
Tag, I want to brew this but my pipelines full right now.. Id also like to see more examples as you guys brew these.
myerstyson
Well-Known Member
I want to arrange it so that those of us brewing it trade a bottle or two so we can sample each other's recipes. I thought that'd be the best way to judge them on average?
Sadly I can't ship or be shipped liquids from/to here (thus all my recipes being DME). I'll try to save some, wax the top, to bring back to the states but I can't promise.
If this beer turns out nice, I'll continue to make/refine it and then be able to share.
In other news, I put mine in my "cold" room yesterday (50-55*) and am still planning on bottling Saturday.
I gotta check my starter today. Been going slowly with minimal temps for a WL029 yeast. Will be brewing it soon though. Haven't seen the report about the sour bit? And I've looked through a lot of listings...
* Found this in another search; http://appliedzymurgy.com/2014/12/27/kottbusser-recipe/ Funny how non of the others mention it being intentionaly soured? Perhaps the fact that it has a very dry finish with a hint of sweetness is being mistaken for souring?
* Found this in another search; http://appliedzymurgy.com/2014/12/27/kottbusser-recipe/ Funny how non of the others mention it being intentionaly soured? Perhaps the fact that it has a very dry finish with a hint of sweetness is being mistaken for souring?
myerstyson
Well-Known Member
Bottled mine tonight. Very pretty, 2-3 on SRM, and very tasty. Like a not crisp, sweeter Kolsch. Got 52 12-oz bottles. Can't wait.
I really gotta bottle the ESB today. It's been so cold the last couple weeks, it looks to be finally done. Then I'll get the mash going for this one in the morning hopefully.
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Barley_Bob
Well-Known Member
My batch is brewed and the yeast is pitched. I finally got someone over here to help me with it. Everything went off without a hitch, although I don't think I'm going to hit that SRM.
After what I've read so far, the color was golden to a light amber-golden. If it comes out near the same color as my dampfbier, I'd call it good. I'll be getting started on that one in the morning. Soaking the spigot for the bottling bucket while the priming solution cools for my ESB.
And after further reading & discussion, I think the sour aspect somebody mentioned came from the bit of tartness the molasses gives & the dryness on the back compounded by the hint of sweetness. They must've all combined to give that sensation? I've also decided to do something a bit different & add the honey & molasses in secondary. When did you add them?
And after further reading & discussion, I think the sour aspect somebody mentioned came from the bit of tartness the molasses gives & the dryness on the back compounded by the hint of sweetness. They must've all combined to give that sensation? I've also decided to do something a bit different & add the honey & molasses in secondary. When did you add them?
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Barley_Bob
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I'm adding my molasses and honey to secondary (well, post-primary) too.
Trying to come up with something to use my rinshed Wy1007 on. I think this will fit the bill nicely.
I'm probably going to experiment a bit and toss in some Rye and a smidge of Abbey malt that I have laying around, and probably going to use Santiam and/or maybe some Tett.
It seems hard to believe these beers end up with any significant Honey/Molasses flavor/aroma from 2% and 1% useage rates. The molasses is probably about right but man it has to be tempting to bump up the Honey.
I'll post the final recipe once I brew (in the next few days), I look forward to hearing how everyone else's beers turn out!
I'm probably going to experiment a bit and toss in some Rye and a smidge of Abbey malt that I have laying around, and probably going to use Santiam and/or maybe some Tett.
It seems hard to believe these beers end up with any significant Honey/Molasses flavor/aroma from 2% and 1% useage rates. The molasses is probably about right but man it has to be tempting to bump up the Honey.
I'll post the final recipe once I brew (in the next few days), I look forward to hearing how everyone else's beers turn out!
BFD_BrewGeek
Well-Known Member
Just made a modern interpretation of a double Kottbusser based on Randy Mosher's description in Radical Brewing...the new favorite at the Brewhaus: Prost!
That's about the color I imagine I'll get in mine. @jprather- It seems to me that the honey & molasses are intended to just give a hint of sweetness from my readings. I've left links throughout this thread to read if you like. Very dry finish with a hint of sweetness they say. One said it's a sour, but I think these things combined give a flavor on the back that could be construed as a bit sour?...
myerstyson
Well-Known Member
I added mine as per Zymurgy's recipe, at flame-out.
I've been torn between adding it at flame out & secondary. since the molasses combined with the honey seems to give it a slight sour-beer finish, I though maybe the effect might be heightened by secondary addition. We'll see how it works out?...
I also forgot the recipe has 4ozs acidulated malt in it. I used Weyermann. So that might have some little thing to do with the flavor? Got the grains ground, 7 1/2lbs! Gonna be tight with 2 1/2 gallons of water. Calculation came out to 2.34375 gallons of water ( lbs grain x W)= Qts W/ 4 = GW, or (7.5 x 1.25) = 9.375 Qts/ 4 = 2.34375 gallons water. May have to cut water from 2 1/2 to 2 1/3 to try & get room for both in my 5G BK/MT. Getting ready to heat spring water for mash.
