[Homebrewers] Kolsch update

Mon Mar 10 14:38:13 CDT 2008

We need to set a meeting (May?) where all of the kolsch's are compared.  Hopefully mine will be clear by then!  :>)

________________________________

From: Steve Seeley [mailto:seseeley at yahoo.com] 
Sent: Monday, March 10, 2008 12:36 PM
To: Frenn, Michael; homebrewers at hazeclub.org
Subject: Re: [Homebrewers] Kolsch update

My primary fermentation profile of 58 dF for 2 days, 63 dF for 3 days, 65 dF for 3 days and 68 dF for the remaining 7 days is what I was trying to explain (and missed) as give a very clean ester profile.  So much for my writing skills ...

----- Original Message ----
From: "Frenn, Michael" <MFrenn at SolanoCounty.com>
To: Steve Seeley <seseeley at yahoo.com>; homebrewers at hazeclub.org
Sent: Monday, March 10, 2008 12:24:39 PM
Subject: RE: [Homebrewers] Kolsch update

Correct.  I thought you were relating the 68F secondary conditioning to the esters.  And you're also right that the WYeast 2565 is a be-otch to clear.  I may try sparkalloid, but then I'll be nicht Reinheitsgebot!!

M

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From: homebrewers-bounces at hazeclub.org [mailto:homebrewers-bounces at hazeclub.org] On Behalf Of Steve Seeley
Sent: Monday, March 10, 2008 12:21 PM
To: homebrewers at hazeclub.org
Subject: Re: [Homebrewers] Kolsch update

True, Kolsch is lagered in Germany .  To what temperature I don't know.  If your going to truely lager this beer at 33 dF and also bottle condition then you'll need to add more yeast at bottling time.  I don't care to due this.

Supposedly the Kolsch yeast from both Wyeast and White Labs don't flocculate well and therefore can be pseudo lagered (temperature?).  However both strains require filtering and/or lagering to drop clear.  I can verify this with the Wyeast strain.  I used the Kolsch stain on my last batch of Kolsch and it took forever to clear!  That's why I went back to the 1007 German Ale strain.

However in the prior messages we were talking about a clean ester profile.  The ester profile of beer is controlled at the beginning of fermentation not lagering.  Same thing with fusels.

----- Original Message ----
From: "Frenn, Michael" <MFrenn at SolanoCounty.com>
To: seseeley at yahoo.com
Sent: Monday, March 10, 2008 9:34:04 AM
Subject: Re: [Homebrewers] Kolsch update

Even still I think traditionally Kolsch (and Altbier, too) are lagered, aren't they?

M

Mobileberry

-----Original Message-----
From: Steve Seeley <seseeley at yahoo.com>
To: Frenn, Michael
Sent: Mon Mar 10 09:31:32 2008
Subject: Re: [Homebrewers] Kolsch update

That's true if your using a lager yeast ... I'm not ... Steve

----- Original Message ----
From: "Frenn, Michael" <MFrenn at SolanoCounty.com>
To: seseeley at yahoo.com; homebrewers at hazeclub.org
Sent: Monday, March 10, 2008 9:01:05 AM
Subject: Re: [Homebrewers] Kolsch update

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! That’s 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 I’ve 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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