Khupacabra Kolorado Kolsch (Batch #399)

Last Saturday, the Brew Model and I normally would have probably gone on a bike ride.

However, the Denver Century Ride was going on, and we didn't really want to navigate bike paths with potentially hundreds of others.

Originally, Saturday the 26th was going to be "Doc's Quad Brew Day", which meant my buddy Doc would brew a batch. His wife would brew a batch. The Beer Model would brew a batch. I would brew a batch.

Plans changed and we did it the previous Saturday, with Buckwheat's Belgium Pale Ale (Batch 398). And, our hosts decided they would only do one batch that day.

When they were not doing two batches, we decided to "only" do one too.

This meant that we had ingredients ready to brew with. Last Saturday we used them on the "original" planned brew day without Doc and his wife .

Khupacabra Kolorado Kolsch

Khupacabra Kolorado Kolsch was designed to be a travel brew. IE ... designed to save time and effort during brew day.

Originally, I was going to start this mash at home, making for a slightly longer mash. But, since we ended up brewing it at home and didn't decide to brew until fairly late in the day, the mash ended up being more like an hour.

 

It was also designed with a short half hour boil time. And ... I designed the beer to be "no-chill". I have a sealable bucket to store hot wort in. Again, this was to save time when brewing away from home. But, even brewing at home, I wanted to give it a try to see how it turned out. That way, I can use the technique next time we brew away from home.

Since it was no-chill, I moved what would usually be "flavor / aroma" hops in the boil to dry hops.

So, even though we did really have to do any of these things we tried it out. Again, if it turns out well, this is something we can use on our next travel brew day.

Doc's wife claims we might do a "Quad Brew Day" some time when they have more of their day open.

Anyway ... my wife has notes she references when we brew together. All these strange things we did sort of screwed up her understanding of the normal process.

But we got everything done that needed to get done.

We had lunch while brewing.

The no-chill experiment seemed to turn out well. The next day the wort was around 70-ish degrees. 

I racked into my Anvil Stainless Bucket, which has the ability to add the cooling coils, and I used those to get the wort even further down.

With a yeast starter, the fermentation took off in a couple of hours. I didn't get the dry hops in until Monday morning, when the Tilt said the gravity was down around 1.018.

At this point, fermentation seems to be done. I'm not sure when we'll keg this, but it will be soon.

I'm sure I'll post something about how it turns out.

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