tag:blogger.com,1999:blog-6756861315815236395.post8775950143947605918..comments2009-09-29T03:08:11.453+02:00grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6756861315815236395.post-55319038042640882872009-09-29T03:08:11.453+02:002009-09-29T03:08:11.453+02:00So how did this turn out?<br /><br />I am brewing an extract minibatch or pilot batch (1 US gal) of an imperial kolsch. Just using 2 lbs of extra light DME, 1 oz.of Saaz hops, 4 oz of cane sugar &amp; WY2565. It it turns out OK, we&#39;ll scale it up to brew a 5 gal batch.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6756861315815236395.post-88255208680035485792009-02-03T21:55:00.000+01:002009-02-03T21:55:00.000+01:00Our Imperial Japanese Rice Lager was really good! Imperial lagers are awesome. The kolsch is interesting to me because the yeast is so aggressive. It's one of the more active yeasts I've seen and it's ability to act like that in cooler temps should make it a perfect high gravity yeast.travishttp://www.cnybrew.comnoreply@blogger.comtag:blogger.com,1999:blog-6756861315815236395.post-73746431769398798772009-01-27T04:29:00.000+01:002009-01-27T04:29:00.000+01:00I've had a similar idea to make an imperial style pils using lots of Sterling, which I find to be a stronger or more aromatic imitator of Saaz. I'd like to hear how this turns out as well. I really like how Magnum provided super clean and sharp bitterness in my Belgian Tripel, and could easily see it doing well here.Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.com