stux wrote:My German beer research has led me to believe that a kolsch is 'basically' a pilsner made with an ale yeast
I think this is where the difference between a 'crsipy' kolsch and a modern day kolsch comes in. I think, these days, a lot of brewers brew a kolsch with, what in my opinion, is too much fruitiness.
My vague memories on the subject agree with you stux. I think ale yeasts were "not allowed" until a few hundred years ago and German "ale yeast" may have been one of the first ale yeasts used and kolosch one of the first ale styles brewed in Germany.
I've only brewed Kolsch with liquid yeast (not the K97 I mentioned above because I can't get it) and all I can say is that, if like me, you want the crispiness of a pilsner, you really have to ferment it as low as you can. (If you like fruit flavours, then no need to worry
).
I've never lagered a 'crispy' kolsch as, on reflection, the times I have brewed it, it's disappeared quickly as I've usually brewed it especially for a gathering.
Might put this back on my list if I can find some K97.
An excellent lager or pilsner is a beautiful beer but resource-heavy. I've got a Munich Helles and Dortmunder Export in the keg at the moment but haven't tried them yet. I like letting the excitement build
. What I should do, when I brew lagers/pilsners, is bottle them instead of kegging and taste a bottle every month.
Talking to myself now
. Bottling them is definitely the way to go until I find a recipe that has the 'magic'.
...
Excuse the meandering thoughts above nu-brew however when you say...
nubrew wrote:Screw this lager business I want to drink beer now!
I agree. I think the crispy kolsch is a great way to go. You also have an advantage over me - you don't keg.
So, don't wait a month before you taste. Taste a bottle as soon as it's carbonated. See how it goes. Continue tasting every week but, I reckon the best thing for lager bottlers would be to always leave 6 bottles aside and taste one every few months to see if you can find the optimum lagering time, if any.
My taste buds aren't good enough/clever enough to detect such a difference. I can have a beer one day and think that is truly excellent and, a day later, have the same beer and not be enthused.
So, ignore everything I have written above*
,
PP
* The only reason I wrote half the above is that the best beer I have
ever had was given to me by pHman. 12 bottles he gave me. They were always good but suddenly became truly brilliant after 9 months of lagering in my fridge. It was the last bottle and I was so astounded I re-capped it and tasted it again two days later. It was still truly brilliant.
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