kolsch made from extract?

I never said that. I don't see where I ever said the word "invariably".

 

whether or not you meant extract will always or only sometimes create off flavors you are spreading misinformation.

 

Opine away, we'll all believe what we want to believe.

 

I went with 50% Pils, 50% Kolsch malt a couple years ago. Taste and color differed from an all-pils malt. Color was darker. Trying to relate the flavor through my uneducated palate (never been to Cologne) and the haze of memory, the best I can recall is that it reminded me of the malt flavor of some pils and Belgian pale ale blends I have brewed with, a little grainier or huskier, maybe.

 

Never used the Schill Koelsch malt, but their Pils malt tasted considerably grainier/huskier to my palate than my usual Pils malt from Weyermann. Was not a fan of the Schill at all.

 

Peter, I picked up a quality that I would describe as being hay-like. I enjoyed that quality. The only German brewed Kolsch that I experienced that quality is the Freigeist Unfiltered Kolsch I recently drank and posted about. I personally enjoy that quality in both my homebrewed Kolsch and the Freigeist Kolsch.

http://www.beeradvocate.com/community/threads/new-beer-sunday-week-524.265571/#post-3384577

Cheers!