reshp1

Recipes 

I'm hoping some people with making Kolsch at lower fermentation temps can chime in here.

I'm making a Kolsch right now from Wyeast Kolsch yeast. According to the wyeast lab website, this strain ferments well at cold to produce clean, lager like beers.

I started up at room temp (70F) for the first 18 hours until fermentation started (actually, I fermentation had probably been going overnight for a while at this point) and moved to the basement. The temp down there is about 58-60F. The wort has been steadily fermenting for about 4 days now, but it has been extremely slow. The airlock bubbles only about once every 10 seconds. At 70F, it was cranking away. Is this normal or am I fermenting too cold? Could I have temp shocked the yeast by any chance?

Paulinuke

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i plan on doing something similar but I am going to start mine in the cellar at a lower temp. I look forward to the replies on this post. Paul

Boerderij_Kabouter

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58-60 may be pushing your luck a bit, but not by much. When cold fermenting Kolsch I have started my ferments out a little higher in the 64 degree range until ferment has slowed. Then I move them to around 55 for a good long while to let them clear and mellow. I do the same with my Alt beers.

I think you will be fine, as long as it is still fermenting it is fine. Plus, experiments are always good.

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Chris_Dog

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I have brewed Kolsch only once so I am no expert. I turned out great and I plan on doing it again. Here is what I did. 14 days at 62° and then lagered at 34-38° for 28 days.

Gammon N Beer

Recipes 

I started my Kolsch at around 62F for two weeks or so. I now have had it at 68 for about four days. I plan on checking it with a hydometer for a couple of days, soon.

If fermentation has completed, I will move it to around 42F for a couple of weeks.

It is my first attempt at this beer.

DeathBrewer

Recipes 

it might take a little longer, but that sounds like a perfect temp to me!

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brewt00l

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Aye..me too 'Cept add a couple day rest at 68-69 before hitting the fridge for lagering.

Drunkensatyr

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Straight from several professional brewers........Start at 60º, stay at 60º. Take it for what it is worth, but I keep mine at 60º and have never had a problem!

gruntingfrog

Recipes 

According to the Wyeast website regarding #2565 Kölsch yeast:

Sounds like you're in the right range, and it's normal for fermentation to slow down the colder you ferment no matter what yeast strain you're using. Some can just go colder than others.

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DeathBrewer

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i was going to mention that, too. helps to clear some of the sulfur taste, right? i had to age mine for quite some time before all the off flavors were gone, but damn! it was good after that.

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Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

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