Time for a Kolsch
#1
Posted 12 May 2009 - 04:38 PM
#2
Posted 12 May 2009 - 05:02 PM
#3
Posted 12 May 2009 - 05:08 PM
I think that's what I'll do, and probably a little Saaz at Flameout.And just ordered 4 lbs of Nobles since the first post..... ah, hopsdirect.You could go with either Spalt or Saaz for bittering. I don't do flavor/aroma additions for Kolsches, but a little bit of Saaz might be nice.I think you can make a nice, authentic Kolsch with what you have.
#4
Posted 12 May 2009 - 05:10 PM
#5
Posted 12 May 2009 - 06:02 PM
#6
Posted 12 May 2009 - 06:18 PM
#7
Posted 12 May 2009 - 06:21 PM
I like it in the summer, a nice delicate style. Easy to try but hard to really nail it. Well, not that hard but it takes some doing........I've given a small amount of thought to making a kolsch now and again. I've never cared for any of the 4 commercial kolsch styles I've tried, but I'd be willing to give the style another chance just to be fair about it.Hmm . . . I've not brewed a batch in a while. Although I've had my eye on either a Belgian dark or an English bitter, this may help to change my mind.
#8
Posted 12 May 2009 - 07:26 PM
Honestly, you can't rely on the oxidized and stale Kolsch's we get over here for a good representation of the style.I've given a small amount of thought to making a kolsch now and again. I've never cared for any of the 4 commercial kolsch styles I've tried, but I'd be willing to give the style another chance just to be fair about it.Hmm . . . I've not brewed a batch in a while. Although I've had my eye on either a Belgian dark or an English bitter, this may help to change my mind.
#9
Posted 12 May 2009 - 07:47 PM
#10
Posted 12 May 2009 - 07:51 PM
#11
Posted 12 May 2009 - 07:54 PM
Might as well, I'm starting to get too old for that.....................splat for the kolsch.
#12
Posted 13 May 2009 - 04:47 AM
#13
Posted 13 May 2009 - 05:17 AM
#14
Posted 13 May 2009 - 08:46 AM
#15
Posted 13 May 2009 - 09:00 AM
That's exactly what I'd do. I routinely dump cake into mason jars and store them in the fridge. I've tried just pitching it directly from mason jar to wort and also waking it up in a starter. When I just pitched a cup of stored slurry the lag time was a bit more, but it ended up with same results. The starter method is probably a better bet.Can I make a starter and introduce some of the yeast cake???
#16
Posted 13 May 2009 - 09:17 AM
Sorry if I'm hijacking this thread... I'll start a new thread on storing yeast slurry.That's exactly what I'd do. I routinely dump cake into mason jars and store them in the fridge. I've tried just pitching it directly from mason jar to wort and also waking it up in a starter. When I just pitched a cup of stored slurry the lag time was a bit more, but it ended up with same results. The starter method is probably a better bet.
#17
Posted 13 May 2009 - 10:04 AM
#18
Posted 13 May 2009 - 12:42 PM
#19
Posted 13 May 2009 - 12:44 PM
Excuse my typo, it's NOW in the secondary with the gelatin!It's not clearing in the secondary with some gelatin finings.
#20
Posted 13 May 2009 - 01:13 PM
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