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#kolsch

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Brewed a Kölsch and started fermentation yesterday with Wyeast 2565 in a good starter from 2L of the Wort. Look at that gorgeous Krausen. Slightly fruity aroma with this yeast. Used Wakatu hops to see what a child of Hallertau Mittelfrüher will taste like

#HomeBrew#beer#Bier

Kölsch - this trip to the Chicago area I’ve been able to get Sünner, Gaffel, Früh, and Reissdorf. Sünner and Gaffel are my favorites with Gaffel maybe a bit ahead. But my own Kölsch that I brew with Tettnanger hops holds its own. Now I’m going to try varying my yeast (Lallemand aren’t doing a Kölsch yeast anymore) and also maybe try Mittelfrüher, Spalt hops, etc.

#beer#Bier#Kölsch

Es wäre doch schön, wenn bei #LossMerSinge in diesen Jahr #DieWiesseDuuv von Ludwig #Sebus gewinnen würde. #köln #karneval #kölsch

Bei uns hätt Vielfalt Tradition
Dat süht mer grad he öm d‘r Dom
Und brunge Mess süht mer ahn mäncher Eck
Wä Fridde will dä hät die Wahl
Die Zukunft es uns nit ejal
Bei uns es keine Plaatz för brunge Dreck

Die wiesse Duuv weed immer hüher fleeje
Un selvs brunge kömen do nit hingerher
Denn Fridde es däm Hass huh övverläje
Uns Freiheit jevve mer em Levve nie mieh her

I'm back on the #cicerone research this spring, and tonight am trying out #Kolsch beer for the first time. Originating in Cologne (Koln), Germany, it's an interesting hybrid that starts with ale-type (top-down) yeast, but then aged in cold storage like a lager (bottom-up). This particular brand is made here in Chicago and has a highly yeasty smell, almost like farmhouse ale, except much crisper and brighter in taste. Pairing it tonight with olives, brie and cassava chips, like the useless hipster I am.