I've made loads of these but as they're on of my favourites I'm always looking at ways to improve them. It's a very simple recipe but I want to get it super clean with no oxidation. As with my last brew I've gone back to dried yeast because I'm worried about my yeast handling and want to rule that out as a source of off flavours. The last brew which used T-58 is tasting really good so I think I'm on to something there. I have temp control now and I'm doing big pitches to get a cleaner flavour. I've also read that a few breweries I really like use dried so it can't be all that bad can it? OG 1.067 Est FG 1.013 IBU: 23 Mash: 6kg Weyermann Premiere Pilsner Mash in @ 40C 15 mins @ 58C 15 mins @ 62C 30 mins @ 66C 15 mins @ 70C Mash out @ 76C Boil - 90 mins 20g Brewers Gold @ 60 mins (19 IBU) 15g Tettnang @ 20 mins (4 IBU) 1/2 Protofloc @ 15 mins Fermented at 16C with 3 packs of Crossmyloof Kolsch yeast On the day I actually missed the first hop addition because I was on the phone so extended the boil a bit. Ended up with gravity of 1.068. I've never tried a Kolsch yeast before and according to the Farmhouse Ales book that's the best for the style. I've already tried White Labs European ale, French Ale and all manner of Saison and Belgian ale strands in this style so let's see what happens. The only thing left to try after this is a lager yeast at higher temps. If this beer goes well I may well attempt an amber or dark version.