Brew Day, Sunday Feb. 24, 2013
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| CUJO |
Split batch using two different yeasts, but same temp @ 65F
Khris's Kolsch
25 lbs. Bohemian Pilsner
1.31 lbs. Wheat
70 g Hallertauer Tradition ( 60 min ) 7% AA
WLP029 - Kolsch
WLP080 - Cream Ale Blend ( first time using this )
O.G. - 1.056
F.G. - 1.016 - ( 029 ) - 1.016 ( 080 )
% - 5.3
BU - 27.6
SRM - 3
Efficiency - 84%
FTBS
I can't figure out why they didn't finish lower than 1.016. The 080 started quickly and went for 2 weeks. Other than the low attenuation, the Kolsch is a nice tasting beer. The 080 ( Cream Ale Blend ) still has sulphur after 2 weeks in the keg. I assume it will never go away and I won't use it again.
UPDATE
Yes, the sulphur taste did go away after 2 1/2 weeks. It is a really good beer, has a unique taste to it. A lager with flavour I guess. If and when I use this yeast again I need to mash as low as possible and let it ferment for 3 weeks.
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