Kolsch
- spearmint-wino
- CBA prizewinner 2007
- Posts: 1039
- Joined: Sat Mar 10, 2007 9:08 am
- Location: Nunhead, Sarf Lahndun
Cool, hope it goes well. The only Kolsch I've tried is Kuppers Kolsch - available on draught in the UK so I'm guessing its nothing like a real one 
Do you need fermentation fridge for this one?

Do you need fermentation fridge for this one?
drinking: ~ | conditioning: ~ | primary: ~ | Looks like I need to get brewing then...
Visit London Amateur Brewers online
Good luck with it! I think I must have sampled the majority of the Kolsch last year in Cologne, I had around 20 of them I reckon. I remember whatching one guy brewing (I forget which one), he was using square open fermentation vessels and top cropping yeast, so it's not a million miles away from English brewing.
Of course, being German, they made a law protecting the beer style - you're only allowed to call it Kolsch if it's made within the city limits of Cologne. Thats why the Meantime beer was called a "Cologne style lager". I thought the meantime beer was excellent though and very authentic.
I'd be surprised if they bother making it in the UK
Of course, being German, they made a law protecting the beer style - you're only allowed to call it Kolsch if it's made within the city limits of Cologne. Thats why the Meantime beer was called a "Cologne style lager". I thought the meantime beer was excellent though and very authentic.
Hi chaps,
I've got it in a cool room and it is at 16°C at the moment, and forming a head slowly. According to the White Labs spec this is risking being a bit too cool so I might put the little rad back on low and get it up a degree or two.
Thanks for the comments, I'll see if my local Satansburys has the Meantime one - never tried Kolsch so no idea what to expect.
And excellent work on sampling 20 Myste, I think that deserves a JBK purple pint badge of honour
Matt
I've got it in a cool room and it is at 16°C at the moment, and forming a head slowly. According to the White Labs spec this is risking being a bit too cool so I might put the little rad back on low and get it up a degree or two.
Thanks for the comments, I'll see if my local Satansburys has the Meantime one - never tried Kolsch so no idea what to expect.
And excellent work on sampling 20 Myste, I think that deserves a JBK purple pint badge of honour

Matt
Hi guys just thought i would add my 2pence.
Brewed one of these in early January (Jamil's Recipe).
90% German Pilsner
5% Munich Malt
5% Wheat Malt
Hallertauer Hersbrucker 60 Mins (21 IBUs)
WLP029 (2L starter)
(Mash 65C 90mins)
This was my first brew at a hybrid and it turned out excellent IMHO.
Fermented on the cool side, 15C primary (white labs say min 18c, but with a bigger starter your fine) and secondary at 6-7c.
Read about the yeast being very dusty but this brew went crystal clear after 4 weeks at secondary for me (no finings). Fresh from the tap it was a joy, pity that its the end of the corny tonight
. Hope yours turns out as well as mine.
p.s. sorry its taken so long to post, have been lurking for a long time..
Brewed one of these in early January (Jamil's Recipe).
90% German Pilsner
5% Munich Malt
5% Wheat Malt
Hallertauer Hersbrucker 60 Mins (21 IBUs)
WLP029 (2L starter)
(Mash 65C 90mins)
This was my first brew at a hybrid and it turned out excellent IMHO.
Fermented on the cool side, 15C primary (white labs say min 18c, but with a bigger starter your fine) and secondary at 6-7c.
Read about the yeast being very dusty but this brew went crystal clear after 4 weeks at secondary for me (no finings). Fresh from the tap it was a joy, pity that its the end of the corny tonight

p.s. sorry its taken so long to post, have been lurking for a long time..