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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Diacetyl rest on my kolsch and crazy fast fermentation
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Old 07-18-2014, 10:10 PM   #1
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Default Diacetyl rest on my kolsch and crazy fast fermentation

Question:

How long / what temp should I do a diacetyl rest for my kolsch? I don't usually do a purposeful diacetyl rest, so not sure what the parameters should be (never done a lager before, I know this is an ale, but still)

Detail:

have a kolsch that I just brewed Monday night (7/14). Pitched a single vial of wlp-029 into 1L starter wort, let it ride on a stirplate for 20 hours, crashed for a few hours in the fridge while I brewed, decanted, pitched the remaining liquid+slurry into the 3.5 gal kolsch wort (OG 1.052) at 62F. Continued cooling in the ferm chamber and had it at 59F within 2 hours of pitching. stabilized and fermented at 60F. Thursday morning, had zero airlock activity, as in completely dead. Raised temp controller temp to 62F, let the temp rise through this morning (friday, 7/18), when I took a gravity reading of 1.010 (target FG is 1.010). No krausen, but lots of clumpy yeast floating around on top, and the sample I took was pretty cloudy.

I'm pretty surprised at how fast the fermentation chewed through the wort (3 days?!?). The only difference than what I normally do was my water. I usually use walmart or kroger store brand drinking water (NOT distilled water) with no adjustments and no yeast nutrient, but this time I used city water that I ran through a brita filter unit (activated charcoal filter). Could it be that the difference in water could have aided a shorter fermentation time?

The mineral breakdown from January from my treatment plant is below:

alkalinity 125 mg/l
calcium 71.8 mg/l
magnesium 28.4 mg/l
sulfate 211 mg/l
chloride 83.5 mg/l
sodium 79.6 mg/l

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Old 07-18-2014, 10:17 PM   #2
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It's not uncommon for the majority of fermentation to be finished in 3 days, if the yeast is properly pitched.

Which strain did you use?

Your water sucks badly for a kolsch, but that doesn't have anything to do with fermentation speed, just flavor.

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Old 07-18-2014, 10:20 PM   #3
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Quote:
Originally Posted by Yooper View Post
It's not uncommon for the majority of fermentation to be finished in 3 days, if the yeast is properly pitched.

Which strain did you use?

Your water sucks badly for a kolsch, but that doesn't have anything to do with fermentation speed, just flavor.
Ok, probably should go back to off-the-shelf drinking water, lol. used wlp-029. see OP for details.
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Old 07-18-2014, 10:49 PM   #4
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Ok, probably should go back to off-the-shelf drinking water, lol. used wlp-029. see OP for details.
You can easily dilute that water with distilled or RO water to get the sulfate, sodium, and alkalinity down, and that would help with mash pH as well as give the best flavor.

You probably don't need a diacetyl rest, but you can bring the temperature up a bit to encourage full attenuation and to make sure the yeast finish up before crash cooling.
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Old 07-18-2014, 11:08 PM   #5
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Ok thanks for the expertise!


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