brewed a kolschish smashish ale a week ago today, about 5 percent, airated slightly by putting it a couple times and pitched a two or three month old single pack of wlp (that's been in the post in a heatwave) into one 5gal batch and one Edinburgh ale into the other, both been fermenting at 19c for six days now and the kolsch is already almost completely clear and the Ed is still a bit cloudy but basically done.
kolsch tastes delicious, slight sulfur, clean, touch green. Ed tasted great too, honeycomb with a bit of yeast.
so I'm only posting just to counter the narrative that kolsch ale won't drop and you always need to make a starter.
honestly I could keg this today and have it on tap tomorrow 7.5 days after starting mash..
I won't though, I'll leave it a couple days more at 21c then sit it at zero for a couple weeks, because I have a good pipeline, and I can.
kolsch tastes delicious, slight sulfur, clean, touch green. Ed tasted great too, honeycomb with a bit of yeast.
so I'm only posting just to counter the narrative that kolsch ale won't drop and you always need to make a starter.
honestly I could keg this today and have it on tap tomorrow 7.5 days after starting mash..
I won't though, I'll leave it a couple days more at 21c then sit it at zero for a couple weeks, because I have a good pipeline, and I can.