I really love the culture around Kölsch, going to a Kölschkneipe and getting your fresh beer as soon as your last one is almost empty. Makes for some great evenings!
Another high quality video. Just found your channel a week or so ago and have already watched all of your videos. I've enjoyed them all and look forward to what you have coming out next!
Awesome vid! Love the style selection. I've been wanting to try a good easy drinker for the summer months. Also, thank you for showing the Brewfather water profile and grain bill! Super great touch.
Probably one of the best beers I've made. I made mine with 100% maris otter, hersbrucker for 25 IBUs. Fermented it at 14C and lagered for a month. Cleared up beautifully with no finings and whilst not fully authentic, was still an extremely fine drop. The secret is that yeast.
Awesome video as usual, dude. Just recently tapped a Kolsch. Probably my favorite beer to date that I have brewed. I used a similar grain bill, but went with 5% Vienna and 5% wheat. K-97 as I am a dry yeast guy. I think next time I’ll try Lallemand Koln. Cheers!
One of my favorite !! Really diggin low Abv or sessions these days . Had my run with high AbV beers and still enjoy one from time to time . Kolsch beer 👍
Great video as always. Two things, chalk doesn't really dissolve the same way that the other water additions do. I would just skip it or use a little pickling salt. Second thing, do you have any concerns with using the steam hat that it will collect and redeposit condensate causing DMS to not fully evaporate away?
Thank you! I’ve heard that about chalk before and that maybe half of it is actually dissolved. Good suggestion! About the steam hat- I’m hoping the port at the top allows enough to escape. I suppose time will tell. So far so good with this beer! 🍻
Interesting idea adding the chalk, why not sodium bicarbonate? Not saying you're wrong at all btw, just curious. Kolsch is among my favorite German beers and it looks like this was delicious, I always love seeing how people make them. Excellent video as always! Also that steam hat is pretty awesome!
It’s from Epidemic Sound and that track is by Sarah the Instrumentalist and called Windy City Streets. Check it out ua-cam.com/video/v0VOr3KWNSE/v-deo.html
Thanks for the video. I like it! Here are some german thoughts...A Kölsch is a lagered beer, even though it is an ale. Usually you don´t drink it really fresh. But you didn't either. And it´s done in a step mash, like you did. But I don´t get the mash temperatures. Would you explain your schedule? First looks too cold for beta amylase and too warm (and too long also) for a protein rest. Due to climate change, the optimum enzyme activity has shifted from 62 to 64 degrees. But why 61? 68° likewise. Too cold for alpha, too warm for beta, to short for a combination. We call the british and american way of doing an one hour mash at 65°-68° "Kombirast". Third is done for....what? There is no rest needed. I wonder if all the sugars are actually dissolved in this mash. No offense intended, just some thoughts.
Thanks! To be honest I’ve just been having fun trying different schedules. I usually start from the 40-60-70 schedule recommended in John Palmers How to Brew and I adjust from there based on what I’m looking for. I like to slowly move through each enzymes optimal temperature. These enzymes have a fairly wide zone for activity and they don’t exactly just stop working when the temp changes. Seems like you know quite a bit! I hope you stick around because I’m stoked to keep learning 🤘🏼🍻
![Using PRESSURE FERMENTATION to BEAT THE HEAT! [and save on CO2]](http://i.ytimg.com/vi/24UURMRtYQg/mqdefault.jpg)
I really love the culture around Kölsch, going to a Kölschkneipe and getting your fresh beer as soon as your last one is almost empty. Makes for some great evenings!
Sounds dreamy! Someday!
grain on top that glass was killing me... lol
Another high quality video. Just found your channel a week or so ago and have already watched all of your videos. I've enjoyed them all and look forward to what you have coming out next!
Awesome vid! Love the style selection. I've been wanting to try a good easy drinker for the summer months. Also, thank you for showing the Brewfather water profile and grain bill! Super great touch.
Nice Video and great looking beer. Kolsch is one of my favorite styles to brew and drink.
Thank you! Stoked you liked it!
Probably one of the best beers I've made. I made mine with 100% maris otter, hersbrucker for 25 IBUs. Fermented it at 14C and lagered for a month. Cleared up beautifully with no finings and whilst not fully authentic, was still an extremely fine drop. The secret is that yeast.
Kolsch is one of my favorites. Such a simple grain bill and so delicious!
Nice brew! I love a good crisp, clean kölsch.🍻
Thank you! Cheers 🍻
I'm super late to this video but I loved it. Great video about brewing my all-time favorite style, cheers!
Awesome video as usual, dude. Just recently tapped a Kolsch. Probably my favorite beer to date that I have brewed. I used a similar grain bill, but went with 5% Vienna and 5% wheat. K-97 as I am a dry yeast guy. I think next time I’ll try Lallemand Koln. Cheers!
Thanks! Stoked you liked it!
I’m a dry yeast man myself….I brew a lot of kolsch beers and k-97 is what I always use. So underrated and never disappoints
@@kenmcculloch6249 it’s wonderful. I only wish it floccd better.
YES! Celsius!
One of my favorite !! Really diggin low Abv or sessions these days . Had my run with high AbV beers and still enjoy one from time to time . Kolsch beer 👍
Me too! Sessions ftw!
One of my favorites. I try to always have one on tap during the summer.
Great video as always. Two things, chalk doesn't really dissolve the same way that the other water additions do. I would just skip it or use a little pickling salt.
Second thing, do you have any concerns with using the steam hat that it will collect and redeposit condensate causing DMS to not fully evaporate away?
Thank you! I’ve heard that about chalk before and that maybe half of it is actually dissolved. Good suggestion!
About the steam hat- I’m hoping the port at the top allows enough to escape. I suppose time will tell. So far so good with this beer! 🍻
Interesting idea adding the chalk, why not sodium bicarbonate? Not saying you're wrong at all btw, just curious. Kolsch is among my favorite German beers and it looks like this was delicious, I always love seeing how people make them. Excellent video as always! Also that steam hat is pretty awesome!
I guess it’s just what I’ve been using. I’ll grab some sodium bicarbonate and try it out 🤘🏼🍻
Great vid and I love the Kolsch style too! Ca you tell me where you got the outro music for your videos? I always love listening to it.
It’s from Epidemic Sound and that track is by Sarah the Instrumentalist and called Windy City Streets. Check it out ua-cam.com/video/v0VOr3KWNSE/v-deo.html
What’s the brewing system you are using? Looks really good
It’s called the Brewtools B40 and there’s a link in the description where you can check it out 🤘🏼🍻
Great video as usual! Do you do anything to get the chalk to dissolve? I read that it needs a low ph environment to dissolve.
Thanks! Yea I’ve heard various things about it but haven’t done my own investigating. I should look into it
is it not possible to redirect in the fermenter without setup?
But isn't idea for the Kolsh is to drop temp at the end of fermentation?
Thanks for the video. I like it! Here are some german thoughts...A Kölsch is a lagered beer, even though it is an ale. Usually you don´t drink it really fresh. But you didn't either. And it´s done in a step mash, like you did. But I don´t get the mash temperatures. Would you explain your schedule? First looks too cold for beta amylase and too warm (and too long also) for a protein rest. Due to climate change, the optimum enzyme activity has shifted from 62 to 64 degrees. But why 61? 68° likewise. Too cold for alpha, too warm for beta, to short for a combination. We call the british and american way of doing an one hour mash at 65°-68° "Kombirast". Third is done for....what? There is no rest needed. I wonder if all the sugars are actually dissolved in this mash. No offense intended, just some thoughts.
Thanks! To be honest I’ve just been having fun trying different schedules. I usually start from the 40-60-70 schedule recommended in John Palmers How to Brew and I adjust from there based on what I’m looking for. I like to slowly move through each enzymes optimal temperature. These enzymes have a fairly wide zone for activity and they don’t exactly just stop working when the temp changes. Seems like you know quite a bit! I hope you stick around because I’m stoked to keep learning 🤘🏼🍻
Wondering why the baking soda and chalk.
I used BrewFather for the water chemistry and it’s pretty much automatic
Make a proper beer, use a proper glass. It's one thing to use a tulip at home when you don't have the right glass, but good grief use a Stange.
Falsches Glas aber OK.....