pvt_ak
Budding Brewer !
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What's your hops and what yeast are you using?
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Yeah that or 2526 is good. I prefer 2526 as i think it creates a malt character while still keeping a crisp edge to the fermented beer.
I would say you have the bitterness about right <25 IBU's but I've only ever used hallertau hersbrucker, Saaz, blanc or one of those Germans noble hops. Maybe with a touch of something new world to lift it a bit. But that's just me.
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As cold as possible. You don't want any diacetyl in a Kolsch. It needs to be super clean. So you need to keep that first 5 days temp to 15-18 so it can be super clean and crisp.
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Iââ¬â¢d read to use :
White Labs WLP029
And Spalt Hops.
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Likewise,i have done two with CML yeast and will be repeating again soon.:thumb:@beercat said he had really good results with the CML kolsch yeast. So a lot cheaper than WLP029
@beercat said he had really good results with the CML kolsch yeast. So a lot cheaper than WLP029
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