drengel
Well-Known Member
i transferred my kolsch on monday. the trub was the wierdest i've ever seen. it was gray, and was like little balls instead of the thick, uniform trub i usually get. the kolsch also tastes funky. its almost like its too bitter or something, although i don't know how thats possible, and i didn't write down and can't remember the exact taste of it, just wierd. i'm wondering if the wierd trub-funky taste are correlated...any opinions, prior experience, its my first time using kolsch yeast.
also, the only things i did different than usual was do a late add on dme to keep the color in line with the style, and leave it in the primary longer than usual, about a week and a half. it fermented at 66 degrees, and is pretty much fully attenuated at 1.012. don't have my notebook on hand, but it was designed as a quick and dirty after-work brew and is just 5 pounds of extra light dme, and some hallertau for bittering and tettnangs for flavor, something along the lines of 20-25 IBUs, can't remember. i threw it in the fridge right away, so its cold conditioning for a month or until it tastes better, which ever comes first.
also, the only things i did different than usual was do a late add on dme to keep the color in line with the style, and leave it in the primary longer than usual, about a week and a half. it fermented at 66 degrees, and is pretty much fully attenuated at 1.012. don't have my notebook on hand, but it was designed as a quick and dirty after-work brew and is just 5 pounds of extra light dme, and some hallertau for bittering and tettnangs for flavor, something along the lines of 20-25 IBUs, can't remember. i threw it in the fridge right away, so its cold conditioning for a month or until it tastes better, which ever comes first.