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Old 02-14-2013, 02:55 PM   #11
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Dont forget a D-rest. Bring it up to high 60's before you back down to the 50's for conditioning.

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Old 02-14-2013, 07:58 PM   #12
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Remember, he used an American Ale yeast, not a lager yeast or even Kolsch. A D-rest could help, but it’s not really necessary if he keeps his ferment in the mid to high 60s anyhow for 3-4 weeks.

There is no reason to bring this beer into the 50’s. In fact it could just screw the yeast up more. Let the beer ferment out in the mid 60s. When ferment is done in 3-4 weeks, you can raise the temp into the 70’s if you would like a D-rest (optional), cold-crash down to low 30s to help clear the beer (optional), or just bottle as you normally would.

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Old 03-15-2013, 06:50 PM   #13
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So, after leaving it at 60 degrees for almost 4 weeks in the secondary I bottled it. Against all odds my gravity sample tasted an awful lot like reisdorf koelsch, just a bit more alcoholic, and the hops were even fainter than they should be, no doubt because of the relatively high gravity of my wort. We'll see what a couple of months refrigeration brings.

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