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I am making a double batch of Kolsch for the first time on sunday :beerbang: 95% IMC pils 5% JW wheat Hallertauer Mittelfrueh @60 and 15 to 20IBU Wyeast 2565 I have been doing a fair bit of research and peoples mash temps seem to vary greatly - as low as 63 and up to 67 - what mash temp do...

I have noticed my keg fridge is running more and more to maintain the same temp. It runs for say 15 - 20 minutes and cuts off but then restarts 5 minutes later - I assume it is doing this round the clock. The fridge is abt 10 years old and up till now has been good to me. It is in the garage...

I tried the Natural Blonde from Grand Ridge over the weekend and loved it. I am looking for suggestions for an AG clone as I have not brewed an AG wheat as yet. I am also culturing the yeast collected from the bottles - has anybody tried re-using this yeast before? Cheers, Craig