I’m brewing my first kolsch so I have no prior reference. I have never even had a commercial beer to taste yet.
Anyway, everything seems fine so far. Its an all grain brew, approx 9 lbs german pils and slight addition wheat. Pitched Wyeast kolsch strain.
Anyway, I have no real control over ferm temps other than location of my buckets. Its currently in my basement, unwrapped and hovering in the 66 degree range. The smell coming from the airlock is not as banana-ie as all my other brews (ipa’s, saison, etc)
It smells very Naragansett like to me…Is this normal?
Is the ferm temp OK or should I try to get that down some more somehow?