Man, that's a good kolsch! The recipe I'm going with is one published in BYO a couple years ago - "Goose Island Summertime Kolsch". It has a couple pounds of wheat malt, which I like.
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If it is an infection, be sure to clean the fermenter very well (like soaking overnight in PBW, then rinse then soak in star San solution) before using again! And also your tubing, racking cane and anything else that came in contact with that batch!
What I really need is a miniature bridge crane with a remote controlled hoist. That's the ticket!
No, no, no...you need an anti gravity platform!
I had a butternut squash beer the other night that had some discernible squash flavor, that sweet-like nutty thing. but it's mild.
I found I got much less foam when using a straight cut bottling wand instead of using the valve. I would remove the spring loaded drip prevention valve.
...no brewing this weekend, but a lot of cellar work.
If it came down to it and you only had so much $$ to spend and a choice to be made, would you buy whirlflock or yeast nutrient?
If a teacher came to work drunk, but turned themself in before getting caught, admitting the mistake... would they be disciplined? I don't know, I'm not a teacher, just curious if anyone knows...
If your beer is too sweet, you didn't add enough hops. I use much larger amounts of crystal and carared than many think is "correct", but I guarantee ya that my beers aren't sweet.
That last bit in the bucket is generally just the right size for a hydro sample.