Took advantage of the weird winter warm up here in Green Bay. This time of year my basement is usually around 45F. Which is a bit too cold for a good lager ferment. But this winter it’s been sitting at 52. Perfect.

So, from a followers suggestion I brewed up a Kolsch. It was a good choice for a couple reasons. First was the temps. I could still brew while my heat box was full. Second because I am currently on a SmasH beer kick and third because I can use this beer for the Germanfest contest in Milwaukee.

Very simple recipe here.

• 8lbs pilsner
• 1oz Mt Hood
• S-33 yeast

I have used the S-33 yeast before, but do not remember it being as “dirty” as this.

This is over week later after pitch. But I’m not worried about it at all. I’ve seen much much dirtier looking yeast. (Like the Kveik. That looked like I fermented a mud wrestling pit)

It will clear. You can tell from the second pic that it already is. Look at the bottom half compared to the top half. I will give it a 2 more weeks to drop and then get it moved to keg. Once in keg it’s easier to move to warm and back to the fridge to condition.

Next week I will be doing a some work on the wine side of things. And maybe another Mead?? I dunno.

Stay tuned.