I brewed my Kolsch again about a month ago. It doesn't seem to have as many nice pear esters as my previous batch.
I fermented at the same temp.
Had about the same fermentation schedule.
Same grist.
Same yeast.
Oxygenation - both were oxygenated, but I have no clue whether the same amount was used. I have no way to measure that yet.
Same OG.
Same FG.
Same mash temp.
PH - I acidified the sparge water on batch 2. Did not on batch 1. Both batches used aciduated malt. I may have gone low on the sparge for batch 2.
Cold crashing - batch 1 was crashed in the keg. 1 keg got biofine, the other nothing. batch 2 was cold crashed in the fermenter, gel added, but was only at crashing temp for a day before the temp rose again for fermenting another beer.
I just carbed batch 2. It hasn't cleared yet totally. Also was just carbonated this week. Had a little carb bite still. Needs to settle.
So, any other markers I should look for? Anything above strike you as the key to the difference?
Batch 2 is slightly maltier than batch 1. Batch 1 was a little more balanced with the nice pear esters. Still a really good beer, but I'm looking to whore out on some medals and I might get dinged for a lack of esters.