Cujo's Elbow ( Kolsch ) - Friday, May 1st, 2015
Cujo's Elbow ( Kolsch )
11 Gallons ( Carboys )
22 lbs. Weyermann Bohemian Pils
1.22 lbs. Vienna
1.22 lbs. Munich
135.50 g Tettnang ( 3.2% AA )
Wyeast 2565 Kolsch
70/30 RO/WELL
I am not sure about using 30% well water. I know it isn't a lot but lately I have been getting some funky flavours in my beers and not sure where it's coming from. I usually get water after playing hockey, but it is over and baseball hasn't started yet.
O.G. - 1.051
F.G. - 1.012
% - 5
SRM - 3.6
BU - 25
FTBS
I forgot to put in the whirlfloc at the 10 min. mark. Real hazy beer going in to the carboys. Done that before. Split the yeast in half and pitched @ 70 F. Had to go and put air in Kerry's tire and was in a hurry. I came home and moved the carboys to the keezer. I can't find my orange carboy cap. Well, it's been 12 days now and it is still fermenting at a good pace. I have to keg this by day 16 or I can't serve clear/carbed beer by May 25th. I shut off the keezer and it is still going good. I guess I have to wait because the last time I kegged a Kolsch which wasn't totally done, I got sulphur!!!
Kegged on May 25
Took over 10 days to clear. That's what I get when I forget the whirlfloc. Racked to final kegs after the addition of gelatin on June 14. This beer does have a wine-like taste to it. Quite common with Kolsch beer from what I have read. I will make sure to use an aroma hop addition when I brew this again which will be soon because I bought 4 packs of Kolsch yeast. This tastes kind of Pilsner like. Too bad I let in some old beer from the pub line into the keg when I forgot to turn the C02 on. I am pissed. I hope it didn't infect the full keg of this because I am having company all weekend.
11 Gallons ( Carboys )
1.22 lbs. Vienna
1.22 lbs. Munich
135.50 g Tettnang ( 3.2% AA )
Wyeast 2565 Kolsch
70/30 RO/WELL
I am not sure about using 30% well water. I know it isn't a lot but lately I have been getting some funky flavours in my beers and not sure where it's coming from. I usually get water after playing hockey, but it is over and baseball hasn't started yet.
O.G. - 1.051
F.G. - 1.012
% - 5
SRM - 3.6
BU - 25
FTBS
I forgot to put in the whirlfloc at the 10 min. mark. Real hazy beer going in to the carboys. Done that before. Split the yeast in half and pitched @ 70 F. Had to go and put air in Kerry's tire and was in a hurry. I came home and moved the carboys to the keezer. I can't find my orange carboy cap. Well, it's been 12 days now and it is still fermenting at a good pace. I have to keg this by day 16 or I can't serve clear/carbed beer by May 25th. I shut off the keezer and it is still going good. I guess I have to wait because the last time I kegged a Kolsch which wasn't totally done, I got sulphur!!!
Kegged on May 25
Took over 10 days to clear. That's what I get when I forget the whirlfloc. Racked to final kegs after the addition of gelatin on June 14. This beer does have a wine-like taste to it. Quite common with Kolsch beer from what I have read. I will make sure to use an aroma hop addition when I brew this again which will be soon because I bought 4 packs of Kolsch yeast. This tastes kind of Pilsner like. Too bad I let in some old beer from the pub line into the keg when I forgot to turn the C02 on. I am pissed. I hope it didn't infect the full keg of this because I am having company all weekend.
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