Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Kolsch Yeast Fully Attenuated, Still Has Krausen
Reply
 
LinkBack Thread Tools
Old 06-27-2011, 03:02 AM   #1
Omahawk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Omaha, NE
Posts: 245
Liked 11 Times on 11 Posts
Likes Given: 11

Default Kolsch Yeast Fully Attenuated, Still Has Krausen

We did a split 10 gallon batch of Centennial Blonde, 5 gallons with Wyeast 1056 and 5 gallons with Wyeast Kolsch yeast. It's Day 9 of fermentation. The batch started at 1.044 and both appear to be done, spending the past 3 days at 1.010. The American Ale batch "looks" done - krausen's dropped and the samples are nice and clean. I will be bottling by this weekend. The Kolsch, which I know is supposed to be a low flocculator, "looks" like it's still busy at work with a 2"-3" thick head of bubbly krausen.

This is creeping me out, since my hydrometer is telling me it's done "working". I was assuming I'd be lagering this one soon. Does krausen mean the Kolsch is still active?

__________________

In Heaven there is no beer
That's why we drink it here
And when we're all gone from here
Our friends will be drinking all the beer.

Omahawk is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2011, 03:09 AM   #2
Omahawk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Omaha, NE
Posts: 245
Liked 11 Times on 11 Posts
Likes Given: 11

Default

This thread is somewhat related: http://www.homebrewtalk.com/f163/kol...normal-188961/, but I'm pretty confident that my yeast is done attenuating. I've slowly raised the temp over the last few days, and am assuming that the yeast cleanup will be done over the next few days.

If the krausen is still there when I'm ready to lager, any additional opinions? If it's done working this quickly, I'm tempted to just cold crash it and leave it in the primary.

__________________

In Heaven there is no beer
That's why we drink it here
And when we're all gone from here
Our friends will be drinking all the beer.

Omahawk is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2011, 03:17 AM   #3
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,212
Liked 149 Times on 140 Posts
Likes Given: 83

Default

did you get 3 steady hydrometer readings for 3 days? it never hurts to let it sit for an extra week or two but it does hurt to bottle too early.

__________________
eastoak is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2011, 03:27 AM   #4
Omahawk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Omaha, NE
Posts: 245
Liked 11 Times on 11 Posts
Likes Given: 11

Default

Yeah, 3 samples, 3 days, both batches all at 1.010. I'm not in a huge hurry with the kolsch blonde, but am assuming that if I let it ride another few days the yeast will have done their job. From reading that other thread, it might still have that krausen for weeks if I don't cold crash it. I did a wheat beer with a kolsch yeast last year and don't remember the yeast doing this. Just baffled by this.

__________________

In Heaven there is no beer
That's why we drink it here
And when we're all gone from here
Our friends will be drinking all the beer.

Omahawk is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2011, 03:43 PM   #5
badhabit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Evanston Wyoming
Posts: 721
Liked 11 Times on 11 Posts

Default

I've seen similar when using Wyeast 2565. I scraped off the krausen after 10 days and a steady hydrometer and racked to a secondary. I do not lager my Kolsch but do ferment and then secondary between 60 and 65 F for another couple weeks. I learned the hard way to let the beer come upto room temp for a couple weeks when conditioning if bottling so the yeast can build C02 and then I go back down to the 60 to 65 F to condition for a total of 6 weeks condition. It turns out not crystal clear but not bad, very crisp, well carbed and with a very pleasant delicate floral finish.

__________________
badhabit is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2011, 05:15 PM   #6
elproducto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Ontario
Posts: 1,101
Liked 18 Times on 15 Posts
Likes Given: 3

Default

Yeah, I've used this yeast with a few different styles and it always hangs around. I just cold crash it once I'm convinced it's at terminal gravity. Be warned, takes a LONG time to clear up.

__________________

Fall Line Brewing Company

http://www.beerisafourletterword.wordpress.com

Fermenter 1 - Spring Saison
Fermenter 2 -

Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

elproducto is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2011, 05:50 PM   #7
Omahawk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Omaha, NE
Posts: 245
Liked 11 Times on 11 Posts
Likes Given: 11

Default

Thanks for the feedback. Anyone ever cold crash and let it sit for a month near freezing on the primary? Since it fermented quickly, I am not worried about autolysis, and can avoid exposing it to a transfer to secondary. Another month in the fridge on the yeast mass should be fine, right?

__________________

In Heaven there is no beer
That's why we drink it here
And when we're all gone from here
Our friends will be drinking all the beer.

Omahawk is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2011, 08:10 PM   #8
badhabit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Evanston Wyoming
Posts: 721
Liked 11 Times on 11 Posts

Default

I would be more than willing to try it if Kegging. You will kill the yeast.

__________________
badhabit is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2011, 09:10 PM   #9
SnickleFitsBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Wash, Nj
Posts: 20
Default

I had same issue with the wyeast Kolsch strain. It was weird. I'd give it till the 3 week mark, rack and cold crash. It benefits greatly from the cold crashing, it was nearly clear at 3 week mark for me, two weeks in fridge boom.. Good beer!!

__________________
SnickleFitsBrew is offline
 
Reply With Quote Quick reply to this message
Old 06-28-2011, 03:43 AM   #10
Omahawk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Omaha, NE
Posts: 245
Liked 11 Times on 11 Posts
Likes Given: 11

Default

We still bottle - I always add a few grams of dry yeast back after extended lagering to the bottling bucket just to be safe.

__________________

In Heaven there is no beer
That's why we drink it here
And when we're all gone from here
Our friends will be drinking all the beer.

Omahawk is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Kolsch - Skim Krausen? - Cold Crash? HoppyMaltPoet Fermentation & Yeast 4 05-25-2011 11:24 AM
over attenuated? bnmir Fermentation & Yeast 11 05-23-2010 02:27 PM
Under attenuated and no bitterness dataz722 Fermentation & Yeast 33 05-14-2010 11:36 PM
S-05 SN Torpedo clone Under attenuated or reasonable daveyohill Fermentation & Yeast 7 01-17-2010 06:34 PM
Kolsch krausen doesn't look disgusting...this is new petep1980 Fermentation & Yeast 2 11-28-2009 08:11 PM