Figured this is a good place to drop the news but I brewed your kentucky common recipe (but used WLP001) for the Western Idaho Fair competition and scored a 43/50 on it so I'll take that as you guys did a fantastic job at figuring out that recipe.
That Wyeast 2565 is special. Every beer I have brewed with this yeast is great. However, I stopped using liquid yeast as it was 50/50 whether the yeast was viable due to the heat in California. I went through a k97 phase. It is good/ok. Very active and needs a blow off tube. Now using the llalemade dry yeast Kolsch and this is working for me now. Nearly as good as Wyeast 2565 in taste. For me I think it is better than k97. Brew dudes, that beer looked great!
Not sure if I want to brew a lighter srm beer with spring water. But you guys did and it turned out fine. Thanks for doing this. I usually start brewing Kolsch beers in the spring, so I may give this recipe and water profile a go before the end of the year. Cheers Guys, Chris
I brewed a Kolsch a month or so ago and used the Fermentis K97 yeast and a combo of Tettnang and Loral hops. It came out great with a super floral/herbal aroma and taste with a smooth finish. I think the AA of 10.8 in the Loral was key. Cheers!
Kolsch is such a crusher. Great hop choice but I would expect nothing else from Jamil. Makes such a difference in trying to capture the essence of this fairly specific regional style. I would have rolled with the 1.5 oz as well John and it sounds like it turned out. Nothing wrong with hammering down a pint on camera Mike!! Might make a good b roll! Anyways, enjoyed it boys! Cheers from Uxbridge.
Love the JOD! I brewed a batch Kolsch about 4 weeks ago. This time I used the Lallamand Kolsch dry yeast and the beer came out technically fine but a little bland. I think I prefer the fermentis k-97. Did you take a mash pH? My grain bill was essentially the same as yours but with 3.4% acid malt using soft tap water. I'm hoping that we can spark a resurgence of traditional lager styles!
Last brew was a cream ale that almost was a kolsch (changed my mind last minute). Did Loral, and it was grassy at first, but mellowed nicely after a couple weeks in the keg. Getting itchy to brew again, so I think I'm going brown ale this Saturday. Should I do Willamette or Tettnanger? 🤔🤷♂️🍻Cheers!
Good and interesting discussion about hops. That thought hadn't crossed my mind.
Figured this is a good place to drop the news but I brewed your kentucky common recipe (but used WLP001) for the Western Idaho Fair competition and scored a 43/50 on it so I'll take that as you guys did a fantastic job at figuring out that recipe.
Outstanding result and very well done. Not often a score like that is seen. Top man 😎👍
Nice one
That's fantastic! Cheers!
Agreed!
I wouldn't mind a glass of that kolsch, cheers!!
Jar of destiny is such a cool thing to do, good job guys, and keep up the good work. Looking forward to every new video🍻
Gotta love the mittelfruh!
That Wyeast 2565 is special. Every beer I have brewed with this yeast is great. However, I stopped using liquid yeast as it was 50/50 whether the yeast was viable due to the heat in California. I went through a k97 phase. It is good/ok. Very active and needs a blow off tube. Now using the llalemade dry yeast Kolsch and this is working for me now. Nearly as good as Wyeast 2565 in taste. For me I think it is better than k97.
Brew dudes, that beer looked great!
Good video, I like seeing the different styles being brewed and your comments.
Thanks Brian!
Sounds like a Winner 🏆
My absolute favorite beer! I used Dingemans for the last one (blasphemy, kind of, I know), but it was amazing.
I'm just brewing. Perfect timing
Excellent!
The jar of destiny is such a fun segment.
Thanks!
Not sure if I want to brew a lighter srm beer with spring water. But you guys did and it turned out fine. Thanks for doing this. I usually start brewing Kolsch beers in the spring, so I may give this recipe and water profile a go before the end of the year.
Cheers Guys,
Chris
A delightful light style! I used K-97 (also on an altbier) it’s great for German ales. Made a pillowy delicious 🍺
Love the channel boys!
I brewed a Kolsch a month or so ago and used the Fermentis K97 yeast and a combo of Tettnang and Loral hops. It came out great with a super floral/herbal aroma and taste with a smooth finish. I think the AA of 10.8 in the Loral was key. Cheers!
Kolsch is such a crusher. Great hop choice but I would expect nothing else from Jamil. Makes such a difference in trying to capture the essence of this fairly specific regional style. I would have rolled with the 1.5 oz as well John and it sounds like it turned out. Nothing wrong with hammering down a pint on camera Mike!! Might make a good b roll! Anyways, enjoyed it boys! Cheers from Uxbridge.
kolsch is good choice if your golden ale friends have evolved in a good way to tastier beers. also had good results with k97 yeast in cool basement.
not such a good choice for your stout friends though!
Love the JOD! I brewed a batch Kolsch about 4 weeks ago. This time I used the Lallamand Kolsch dry yeast and the beer came out technically fine but a little bland. I think I prefer the fermentis k-97. Did you take a mash pH? My grain bill was essentially the same as yours but with 3.4% acid malt using soft tap water. I'm hoping that we can spark a resurgence of traditional lager styles!
Hi Janet - I did not take a reading of my mash pH but this beer was pretty crisp. We're talking pH readings next week. - John
Check out the brew lab podcast about a home brewer taking 7 years to compare IBUs. It pretty eye opening about how limited the current systems are.
Last brew was a cream ale that almost was a kolsch (changed my mind last minute). Did Loral, and it was grassy at first, but mellowed nicely after a couple weeks in the keg. Getting itchy to brew again, so I think I'm going brown ale this Saturday. Should I do Willamette or Tettnanger? 🤔🤷♂️🍻Cheers!
I like Willamette in a Brown Ale. - John