2008 BKB Spring Brew - Kolsch - Brewing thread
I got my ingredients delivered 2 days after ordering them. Awesome. I'll be bottling a plum wine tomorrow, picking dandilions for a dandilion wine, and sometime this wee I will start the Kolsch.
Anyone emailing me: i have a new email address. coneclare@yahoo.com
DC
If you're using extract, you may want to lower the time it's boiled. I think most of the extract brewers had color issues. Probably stemming from too dark to begin with and the sugars being carmelized too much from an extended boil.
Also, a little tidbit I found out the other day.......
I don't know how much this actually matters, but technically we shouldn't use the term Kolsch. It's a protected term, recognized in Europe, but also followed by most brewers here in the US. There was a Kolsch Konvention where 24 breweries from the Koln area of Germany signed an accord to protect thier namesake. Actually, Kolsch means, from the Koln area, and I'm pretty sure most of us don't frequent Koln, Germany. It's also the name of the local language. Granted it's too late now, but for future reference when describing a Kolsch you brewed, it should be call Kolsch style, or something else. Calling a beer a Kolsch outside of the area, which is done in a few areas in the US and Japan is technically not illegal, but can be confusing as these are not from Koln, nor are they guaranteed to comply with the Reinheitsgebot.......
Hey Rooster I used Pilsen DME , Wyeast Kolsch yeast and Hallertauer hops.