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The last bottle from an April 2013 batch :'( Gotta get going on another one soon. Hats off to you rev for the excellent recipe.

I'm sure it's totally fine even with the short primary, and hey, the bump in ABV is just icing on the cake :) Give us an update once you've had a chance to sample

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You may want to let it go more than 10 days in primary. Give those yeasties a chance to clean up after themselves and floc out, then drop your dry hops in. 2oz each cascade and centennial should get you in the ballpark.

Kegged this up a little over two weeks ago and it is delicious. A perfect session ale to have on hand at all times

Great to hear! Cheers

+1 to that. One week isn't enough time in the bottle for proper carbonation. 3 weeks at 70F is the minimum. And then another 2 days minimum in the fridge.

Hmmm... beer and water huh? A kolsch is supposed to be crisp a dry, but certainly not watery. What was your bottling procedure like? Has your beer had a full 3 weeks in the bottle at 70F? Under carbonated beer can sometimes taste watery.

I can do that. The inline TDS meter will certainly make it a snap. I have noticed that there are fluctuations in the numbers. The fight against TDS creep has been a constant battle. And last week we didn't get above freezing for a few days and my feed TDS dropped by 30 points.

Thanks! I'll put off on the water test for the time being. Cheers!

I recently installed a BRS RO system in my brewery (ok, it's my basement bathroom). The 4-stage unit performs beautifully - 276TDS in / 004TDS out. Assuming I use 100% RO to brew, is it still necessary to test my water even though TDS is so low?

Exactly! Cheers

Extract kits often turn out darker than you'd expect due to Maillard reaction - darkening of sugars in boiling wort. Your beer doesn't need additional yeast. Just let it sit conditioning in the secondary for a couple weeks. Give it some time clear up.

I use a Venturi tube attached to my auto-siphon. Aerates my chilled wort as I rack into the fermenter... That said, I would love love love one of those air stones

No. It will not take additional time to carbonate

Oh man. I feel your pain. Same thing happened to me with a PM stout using WLP007. The batch was slow to finish. After 3 weeks I bottled and rimed to 1.5vol. And after 6 weeks in the bottle I was getting slow-mo gushers. Nothing crazy. No geysers or broken glass. To drink, I'd just open em in the...

Congrats on your first brew! I'd attribute the "nutty" aroma to the kilned and roasted grains you likely used, but there's no real way of knowing unless you post your recipe. If the aroma/flavor bothers you, then just let your beer age out for a couple of months (if you can wait that long). Time...

I think it's just the nature of kegged beer. Agitating is probably your best option to keep yeasties in suspension. Otherwise you could always bottle your Belgians, saisons and hefes to guarantee there's always some yeast left to enjoy

Thanks for pointing that out

Depends on the style. Saison should be hazy, pilsner not so much