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Old 03-09-2012, 07:00 PM   #1
JonGrafto
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Default Fermenting Kolsch 2565 Question

Last weekend 3/3/12, my buddy and I made a 10 gallon batch of some cream ale using Wyeast 2565. We split the batch and I took it home with me. The initial OG reading was 1.052 for both of us and I keep my basement at about 63-64°F - On Sunday, I needed a blowoff tube because of a very vigorous fermentation.

Today (6 days later) I racked to a secondary and took a gravity reading. It was at 1.006

My buddy says he is fermenting at 58°F and he is still having some airlock activity. I wanted to know if I had too high of a temperature, or is he too low of a fermenting temp? Also, if I should be fine with how fast my yeast worked. I am planning on leaving it sit in the secondary for at least another week or possibly 2, then to bottle.

Thoughts?

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Old 03-09-2012, 07:42 PM   #2
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Honestly, I would have left it in primary for at least another week. Fermentation might be done, but the yeast can still clean the beer up for a bit.

I brewed a Kolsch last weekend as well with 2565. Pitched a starter and had fermentation going after a couple hours. I'm planning on leaving it in primary for another week or two before I transfer to a keg and put it on gas.

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Old 03-09-2012, 07:43 PM   #3
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I just racked a Spotted Cow clone into a keg and I had used this yeast. My OG was 1.053. I fermented for 8 days at 62F and secondaried for 10 days at 64F.

My final gravity was 1.013, which is 75.5% apparent attenuation, which is spot on for the yeast and style. Your final gravity would yield an apparent attenuation of about 88.6%, which is fairly high, but I don't think anything to worry about. I suspect that you simply mashed at the low end of the spectrum, resulting in more fermentability of your wort. Just means your beer will be a little drier.

So far as a comparison to your friend, you did not mention a gravity reading for him, which makes comparing impossible. Airlock activity is not necessarily an indication of fermentation. Fermentation could be done, and if the beer heated up a little bit, it will release dissolved CO2.

That being said, all I can say is I have used this strain before, and always at 62F-64F with very good results. I would say you have nothing to worry about, and your temp was right in the middle of the range recommended by Wyeast. I am sure your friend is fine too, as I have friends who have fermented this a little cooler (< 60F) with good results. I would go ahead and bottle yours though after a week or two in secondary. I can't imagine the beer will get any drier.

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Old 03-09-2012, 08:32 PM   #4
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Quote:
Originally Posted by Biobrewer
I just racked a Spotted Cow clone into a keg and I had used this yeast. My OG was 1.053. I fermented for 8 days at 62F and secondaried for 10 days at 64F.

My final gravity was 1.013, which is 75.5% apparent attenuation, which is spot on for the yeast and style. Your final gravity would yield an apparent attenuation of about 88.6%, which is fairly high, but I don't think anything to worry about. I suspect that you simply mashed at the low end of the spectrum, resulting in more fermentability of your wort. Just means your beer will be a little drier.

So far as a comparison to your friend, you did not mention a gravity reading for him, which makes comparing impossible. Airlock activity is not necessarily an indication of fermentation. Fermentation could be done, and if the beer heated up a little bit, it will release dissolved CO2.

That being said, all I can say is I have used this strain before, and always at 62F-64F with very good results. I would say you have nothing to worry about, and your temp was right in the middle of the range recommended by Wyeast. I am sure your friend is fine too, as I have friends who have fermented this a little cooler (< 60F) with good results. I would go ahead and bottle yours though after a week or two in secondary. I can't imagine the beer will get any drier.
So next time should I mash in at a higher temperature??
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Old 03-09-2012, 08:38 PM   #5
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So next time should I mash in at a higher temperature??
Depends on what your temp was. I mashed at 152F for 60 minutes, and ended up with an final gravity of 1.013, down from an OG 1.052. I also had some crystal and flaked corn, whose sugars are not as fermentable. So, hard to comment on your process without knowing your grainbill and mash temp.
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Old 03-09-2012, 08:51 PM   #6
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Depends on what your temp was. I mashed at 152F for 60 minutes, and ended up with an final gravity of 1.013, down from an OG 1.052. I also had some crystal and flaked corn, whose sugars are not as fermentable. So, hard to comment on your process without knowing your grainbill and mash temp.
I made a Spotted Cow Clone.. I mashed in at 154° and after an hour temp was 152°

Here is the grain bill I used:

10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 48.78 %
4.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 19.51 %
3.50 lb Corn, Flaked (1.3 SRM) Grain 17.07 %
1.0 lb Barley, Flaked (1.7 SRM) Grain 4.88 %
1.0 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.88 %
1.0 lb Munich Malt (9.0 SRM) Grain 4.88 %
0.70 oz Northern Brewer [8.50 %] (60 min) Hops 10.1 IBU
1.0 oz Saaz [4.00 %] (30 min) Hops 5.2 IBU
1.0 Whirlfloc Tablets (Boil 15.0 min) Misc
Kolsch Yeast (Wyeast Labs #2565)
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Old 03-09-2012, 09:02 PM   #7
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Quote:
Originally Posted by JonGrafto View Post
I made a Spotted Cow Clone.. I mashed in at 154° and after an hour temp was 152°

Here is the grain bill I used:

10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 48.78 %
4.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 19.51 %
3.50 lb Corn, Flaked (1.3 SRM) Grain 17.07 %
1.0 lb Barley, Flaked (1.7 SRM) Grain 4.88 %
1.0 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.88 %
1.0 lb Munich Malt (9.0 SRM) Grain 4.88 %
0.70 oz Northern Brewer [8.50 %] (60 min) Hops 10.1 IBU
1.0 oz Saaz [4.00 %] (30 min) Hops 5.2 IBU
1.0 Whirlfloc Tablets (Boil 15.0 min) Misc
Kolsch Yeast (Wyeast Labs #2565)
That is interesting. That is fairly close to the recipe I made, but your attenuation was baller. Are you sure you read the hydro correctly? I suppose I have heard of people getting unusually high attenuation sometimes, but the only time I usually get into the upper 80's for apparent attenuation is using a strain like Wyeast 3711 (French Saison), for which I usually get ~90% apparent attenuation.
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Old 03-09-2012, 09:04 PM   #8
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Originally Posted by Biobrewer View Post
That is interesting. That is fairly close to the recipe I made, but your attenuation was baller. Are you sure you read the hydro correctly? I suppose I have heard of people getting unusually high attenuation sometimes, but the only time I usually get into the upper 80's for apparent attenuation is using a strain like Wyeast 3711 (French Saison), for which I usually get ~90% apparent attenuation.
I know.. Boggling, huh?!?! I will take another reading in about a week to see where she is at... I will also have my brewing buddy take his reading when he transfers over as well, just to compare.
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Old 03-14-2012, 12:01 AM   #9
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I just kegged a Kolsch last night using the same strain. Went from 1.050 to 1.007, 2565 is pretty aggresive during fermentation. Everytime I've used it , it shows a lot of vigorous activity. This beer seems to be pretty good, has the classic fruity esther profile that you would expect for a Kolsch. I think you'll be ok.

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Old 03-14-2012, 02:02 AM   #10
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Quote:
Originally Posted by JonGrafto View Post
Last weekend 3/3/12, my buddy and I made a 10 gallon batch of some cream ale using Wyeast 2565. We split the batch and I took it home with me. The initial OG reading was 1.052 for both of us and I keep my basement at about 63-64°F - On Sunday, I needed a blowoff tube because of a very vigorous fermentation.

Today (6 days later) I racked to a secondary and took a gravity reading. It was at 1.006

My buddy says he is fermenting at 58°F and he is still having some airlock activity. I wanted to know if I had too high of a temperature, or is he too low of a fermenting temp? Also, if I should be fine with how fast my yeast worked. I am planning on leaving it sit in the secondary for at least another week or possibly 2, then to bottle.

Thoughts?
I think your ferment temperature was likely a few degrees higher than your 63 F basement temperature. Your buddy is on the right track with that yeast at 58-60 F. Seems you may be done with ferment. Letting it sit a while particularly if you can get it somewhere cooler may help with your flavor.
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