jschumacher
Member
Brewed this up today. My OG was 1.048. Looking forward to tasting this one.
I made this about 3-4 weeks ago with about 9% rye added in. Really nice beer, though I'm still lagering it.
Very interesred in this rye addition .... be sure to report back
How would you say this beer compares/differs to the Alaskan Summer Kolsch Ale?
yourhuckleberry said:I just brewed this up all-grain on sunday and pitched the yeast at midnight. My first home-brew.
I didn't have the DME to make a starter so I just use one vial of white labs yeast for a 2.75 Gallon batch.
The carboy is in a cold room ~15 degrees and I am insulating the carboy with towels.
For the first couple days the ambient temp outside the carboy consistently read 64 degrees F. It was a little slow to start but at 12 hours there was a thin layer of Krausen. Then there was a very thick and active Krausen and plenty of very active yeasts in suspension.
Wednesday morning we had a cold snap when I checked the carboy it was at 60 degrees and the Krausen had diminished. Today, thursday morning the thermometer is reading 59 degrees and there seems to be a lot fewer yeasts in suspension and those that are there are moving quite slowly.
Is this normal? Am I losing heat because the fermentation is slowing naturally? Or is the ferment slowing because the ambient temp is too cold and dropping? Should I raise the temperature in the room & shake the carboy to get the yeasts active again?
Here is a picture I took this morning:
yourhuckleberry said:As you saw a few posts above this was my first batch of beer and I went all grain and a little fast and loose as I didn't want to get to mixed up in the details.
No hydrometer
I guess I boiled it VERY vigorously. I made a 2.75 Gallon batch and just bottled 1.5 Gallons (After losses to grub). Had a little taste 1 cup left in the bottling bucket and dang! I didn't take gravity readings (no hydrometer) but I'm guessing it's at least 7% maybe 8% or 9%
It sat in the carboy about 10 weeks. I'll give an update in 3 weeks when the bottles condition.
YeastieBoys said:I highly doubt your abv.is going to be that high. Why did you leave it in the carboy so long?
Jackjama said:I am going to bottle condition this recipe this weekend. How many volumes is appropriate for this style? 2.5?
I am going to bottle condition this recipe this weekend. How many volumes is appropriate for this style? 2.5?
Benzene said:Just got my second batch of this in the fermenter. I used a Wyeast 2565 Kolsch smack pack as I didn't have time to make a starter. OG was 1.059 so thats a little higher than i wanted. Going to ferment at 60F. Fingers crossed.
christpuncher123 said:How would this turn out with Danstar Munich?
If you want to brew a kolsch you need kolsch yeast. It would be like brewing a hefeweizen with an American ale yeast. This style of beer is very yeast dependant.
LCB said:We're also going to enter it in the NYS Home Brewers Competition - figure there won't be an abundance of Kolsch entered, right?!?!? I'll report back once the winners are announced in Aug 2013.
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