[Homebrewers] Kolsch update

[Frenn, Michael]

I would think lagering would be best for the clea profile. Mine has a very slight apple fruit aspect (ripe, not green). 

M

Mobileberry 


-----Original Message-----
From: homebrewers-bounces at hazeclub.org <homebrewers-bounces at hazeclub.org>
To: homebrewers at hazeclub.org <homebrewers at hazeclub.org>
Sent: Mon Mar 10 08:57:21 2008
Subject: Re: [Homebrewers] Kolsch update

I racked mine yesterday (Sunday) at an SG of 1.013.

 

I used Wyeast 1007 German Ale at 58 dF for 2 days, 63 dF for 3 days, 65 dF for 3 days and 68 dF for the remaining 7 days. I'll keep the secondary fermenter at 68 dF.  This gave me a very clean ester profile!  Smooth ...

 

The Franke's and Zangari's were over last night. My keg of Kolsch blew!

Good thing I had the Old Specked Hen (ESB) chilled and ready to tap.

 

The 4 year old RIS keg blew also. We're killing kegs one at a time and enjoying every pint.

I've still got Phrygian Punch, English Brown, and Port Barrel Porter to kill off next.




----- Original Message ----
From: "Frenn, Michael" <MFrenn at SolanoCounty.com>
To: mlboyd at cal.net; homebrewers at hazeclub.org
Sent: Saturday, March 8, 2008 10:57:39 AM
Subject: Re: [Homebrewers] Kolsch update



Just check mine. I used 2565 Kolsch and it's been at 60 deg F. Gravity is now 20.  I've roused the yeast and moved to a slghtly warmer local. Looks and tastes delicious, but need to dry it out. I may reculture some yeast and repitch.

M


Mobileberry


-----Original Message-----
From: homebrewers-bounces at hazeclub.org <homebrewers-bounces at hazeclub.org>
To: homebrewers at hazeclub.org <homebrewers at hazeclub.org>
Sent: Fri Mar 07 12:30:41 2008
Subject: [Homebrewers] Kolsch update

Since I used lager yeast I left my Kolsch in the primary a little longer. I racked it to secondary today and the gravity was 1.008! Thatʼs pretty dry. Looks like maybe a week in secondary and on to bottling.



Thanks to Steve for doing such a fine job on the BBS. That was the most organized and efficient big brew to which Iʼve been.



Thank you, also, to Jeff and the lovely and gracious Mrs. Bunch for having us. The chili, the cookies and the company were exemplary.   It was the consummate good time.





Michael







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