Millbrook Kolsch - Monday, May 7, 2018 ( White Labs Kolsch ) TOSSED OUT
11 Gallons - Carboys
Still using one carboy for wine. Not sure I can get the wine bottled before brew day. However, I do have a pail I have never used for anything so that will be my second carboy.
Ingredients
20 LBS. UCM
1 lb. Munich I
28.35 g Perle @ 60 min.
38 g Saaz @ 60 min.
56 g Saaz @ 10 min.
WLP029 - 2 separate starters
Water Profile - Kolsch
CA - 50
S04 - 70
CI - 70
3.7 ml Lactic Acid
PH - 5.30
O.G. - 1.047 ( 91% )
F.G. -
% -
SRM - 4
BU - 25
For some reason I only have 20 lbs. of UCM left. I added a # of Munich I just to get something out of this beer. It would of been less than 4% if I didn't add the Munich I. I should of gotten some more malt. No matter, it will still be a good beer if all goes well. I forgot to add the brewing salts until 20 min had gone by in the mash. Duh!!! Research says I am okay though. Made a sign, here's your sign stupid...
DAY 1 - Done at a normal time despite mistakes on my part. Waiting for the
wort to cool to 62 F. Yeast pitched @ 12:30 pm.
DAY 2 - Going good next morning. The clear carboy is 1/2 full of yeast sludge
or whatever that is. Weird. It was at the top when I pitched the
yeast and just grew. The carboy is almost full though. I hope it isn't
related to my 20 minutes too late of adding brewing salts in the mash.
Day 6 - Almost done. Keg in a week or so. This yeast will be washed and
stored in the fridge until I need to use it. My lager and Guelph yeast
will be washed and stored also. If I use them 2, 3 or 4 times I will not
have to buy yeast for a long time. I will rotate them and brew with the
freshest slurry.
Day 7 - Changed to air locks and sampled. 1.012. BU are right up there. 25 for a
Kolsch is the sweet spot. Munich is out front of course, and it is green
also which is expected. Very clear. Should be a good beer. Better with
just UCM only. At least I can taste the Saaz hops.
Day 14 - May keg it. It is still bubbling away very slowly on day 10 or so. Let
it finish out though.
SAMPLED ON MAY 16
SUCKS BALLS. JUST LIKE THE LAST ONE. TOSS IT OUT AND
TRY AGAIN. I really can't figure out what is going on. Not infected, just a weird malty taste which is not drinkable ino. All my next brews will have a different water profile.
UPDATE
Hops suck. Repackaged and I assume they were very old. Same as the Spalt I bought. Tossed that beer too. Never, ever buy repackaged hops or hops on sale. Only buy high turnover hops and try to get the previous year hops which is kind of hard to do. I am using Hallertauer and Saaz hops bought by the pound which seem to be okay using them in during the winter of 2018 and spring 2019. Lesson learned.
Still using one carboy for wine. Not sure I can get the wine bottled before brew day. However, I do have a pail I have never used for anything so that will be my second carboy.
 |
| Old House Around Millbrook |
Ingredients
20 LBS. UCM
1 lb. Munich I
28.35 g Perle @ 60 min.
38 g Saaz @ 60 min.
56 g Saaz @ 10 min.
WLP029 - 2 separate starters
Water Profile - Kolsch
CA - 50
S04 - 70
CI - 70
3.7 ml Lactic Acid
PH - 5.30
O.G. - 1.047 ( 91% )
F.G. -
% -
SRM - 4
BU - 25
For some reason I only have 20 lbs. of UCM left. I added a # of Munich I just to get something out of this beer. It would of been less than 4% if I didn't add the Munich I. I should of gotten some more malt. No matter, it will still be a good beer if all goes well. I forgot to add the brewing salts until 20 min had gone by in the mash. Duh!!! Research says I am okay though. Made a sign, here's your sign stupid...
DAY 1 - Done at a normal time despite mistakes on my part. Waiting for the
wort to cool to 62 F. Yeast pitched @ 12:30 pm.
DAY 2 - Going good next morning. The clear carboy is 1/2 full of yeast sludge
or whatever that is. Weird. It was at the top when I pitched the
yeast and just grew. The carboy is almost full though. I hope it isn't
related to my 20 minutes too late of adding brewing salts in the mash.
Day 6 - Almost done. Keg in a week or so. This yeast will be washed and
stored in the fridge until I need to use it. My lager and Guelph yeast
will be washed and stored also. If I use them 2, 3 or 4 times I will not
have to buy yeast for a long time. I will rotate them and brew with the
freshest slurry.
Day 7 - Changed to air locks and sampled. 1.012. BU are right up there. 25 for a
Kolsch is the sweet spot. Munich is out front of course, and it is green
also which is expected. Very clear. Should be a good beer. Better with
just UCM only. At least I can taste the Saaz hops.
Day 14 - May keg it. It is still bubbling away very slowly on day 10 or so. Let
it finish out though.
SAMPLED ON MAY 16
SUCKS BALLS. JUST LIKE THE LAST ONE. TOSS IT OUT AND
TRY AGAIN. I really can't figure out what is going on. Not infected, just a weird malty taste which is not drinkable ino. All my next brews will have a different water profile.
UPDATE
Hops suck. Repackaged and I assume they were very old. Same as the Spalt I bought. Tossed that beer too. Never, ever buy repackaged hops or hops on sale. Only buy high turnover hops and try to get the previous year hops which is kind of hard to do. I am using Hallertauer and Saaz hops bought by the pound which seem to be okay using them in during the winter of 2018 and spring 2019. Lesson learned.
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