Kolsch potentially?

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pvt_ak

Budding Brewer !
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How does this look ?


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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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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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Cheers matey, I’ll have a tinker and a think with the recipe.

What temp would your ferment at with that yeast ?


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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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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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Nice one , thought as much.


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That's on my radar to try as I've made a good few Kolsch with the whitelabs and wyeast.

Sounds like I need to make one and report back.


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@beercat said he had really good results with the CML kolsch yeast. So a lot cheaper than WLP029

Its a clean yeast. Last time i used it i didnt use finings and it did not drop clear. Very Lager like though, i just like mine very dry so still experimenting. Next time use it would like more attenuation so will mash at 64c.
 

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