Kolsch

[craigev]

Anyone done Kolsch style before ?

My first one turned out to be quite appley. it has dissipated over a couple of weeks, but still a bit more appley than i would like. I dont think its acetaldehyde (tho guess it could be).

The Wyeast Kolsch is described as being a bit fruity. Maybe i will brew it colder next time. I did 16Degrees and maybe next time will try 14.

Anyone else got appley kolsches ?

[Hunty]

Lord Keat.... where are you ?

[keat]

Anyone done Kolsch style before ?

My first one turned out to be quite appley. it has dissipated over a couple of weeks, but still a bit more appley than i would like. I dont think its acetaldehyde (tho guess it could be).

The Wyeast Kolsch is described as being a bit fruity. Maybe i will brew it colder next time. I did 16Degrees and maybe next time will try 14.

Anyone else got appley kolsches ?

Kolsch is one of my favourtie style You should definitely ferment at 14, I find at 16, it gets too estery. Kolsch are almost lagers with hybrid ale yeast, but should be treated like lagers. i.e. you need to lager them for a few weeks. It will turn brilliantly clear (a little gelatine will help the process along).

According to Mr John Palmer

Acetaldehyde
A flavor of green apples or freshly cut pumpkin; it is an intermediate compound in the formation of alcohol. Some yeast strains produce more than others, but generally it's presence indicates that the beer is too young and needs more time to condition.

I have gotten green apples before, but it's due to oxidation (forgot to push co2 into keg, seal got loose and air got in). But, from the sound of it, you need to lager it longer.