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Old 09-30-2014, 04:01 AM   #1
jmitchell3
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Default Kolsch / hot solventy fusels

entered a kolsch in comp and got feedback about hot/solventy flavors. I had not had those flavors before, neither had others when i served it after 4 weeks in the bottle at my local homebrew club meeting prior to the comp. (bottled july 20)

Process:

Chilled wort to 62F and pitched a starter (stirplate w 1 vial of wlp029) into 3.5 gals of wort. Femrented under temp control at 61F for 6 days, and crashed to 35 for 24 hours before bottling. Bottle conditioned for three weeks at room temp, then refrigerated. Broke out one of 4 remianing bottles yesterday and sure enough, solventy flavors. Im at a loss as to how this has occured.

Any thoughts? Suggestions? What could have caused this?

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Drinking: Kolsch, Dubbel
Conditioning: Stout, IPA
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On Deck: American Barleywine, Pale Ale

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Old 09-30-2014, 04:38 AM   #2
smcinco
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Im thinking your primary was too short. I like to let the yeast clean up for at least 2 weeks after the primary is done, and I bump the temp up to at least the high 60s. I haven't done a kolsch in over a decade, not even sure if that would be stylistically correct, maybe someone else with more knowledge can chime in. In any event, nice work on the temp control.

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Old 09-30-2014, 04:54 AM   #3
helibrewer
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White Labs says this yeast does not do well below 62F.

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Old 09-30-2014, 03:26 PM   #4
jmitchell3
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Quote:
Originally Posted by smcinco View Post
Im thinking your primary was too short. I like to let the yeast clean up for at least 2 weeks after the primary is done, and I bump the temp up to at least the high 60s. I haven't done a kolsch in over a decade, not even sure if that would be stylistically correct, maybe someone else with more knowledge can chime in. In any event, nice work on the temp control.
Yeah that's my only thought at this point. Since I brewed it I'm figuring out that Kolsch really should be treated somewhere between a Lager and an Ale for fermentation / conditioning purposes. Colder fermentation temp means it will take longer to finish out than an ale, can't rush it through in 7-10 days like normal. Good thought, thank you.
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Drinking: Kolsch, Dubbel
Conditioning: Stout, IPA
Fermenting: Belgian Strong Dark
On Deck: American Barleywine, Pale Ale

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Old 09-30-2014, 03:27 PM   #5
jmitchell3
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Quote:
Originally Posted by helibrewer View Post
White Labs says this yeast does not do well below 62F.
Yeah, that's true. The judge at the comp with whom I've corresponded indicated the same. The Brewing Classic Styles recipe indicates 60F though, so I guess I'll chalk it up to a learning experience. Maybe I'll try 62 instead next time.
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Drinking: Kolsch, Dubbel
Conditioning: Stout, IPA
Fermenting: Belgian Strong Dark
On Deck: American Barleywine, Pale Ale

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