I kegged my Kolsch today after about eight weeks in the fermenter. The last five weeks or so it’s been sitting at about 40 degrees. My major concern at this point is the cloudiness. I’ve never used any clarifying agents or anything like that. And all of my beer has been just a little cloudy. But this one seems especially so. I’m hoping that the trub just got stirred up a little during the transfer to the keg. I’ll let it sit for a couple days and com back to it.

UPDATE: So it’s been two days in the keg. The Carbonation is coming along fine but the color is really quite awful. It’s not the orange-ish yellow that I’d hoped for and instead is a dirty brown-orange. Moreover, it remains pretty murky. More than any batch I’ve made so far.

Fortunately, it taste pretty damn good.

Categories: Brewing, Features, Recipes
Tags: Feature, Features, Kolsch