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Old 02-19-2010, 02:14 PM   #1
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Default Kolsch yeast and a question

Last Friday I brewed my first Kolsch with my 2nd starter ever. When I checked on it the next morning the lid to my fermenter was bulging like a teenagers huge zit and the airlock was full of krausen and hissing at me like a pissed off Gila Monster. I bet if I would have let it go another hour I would have painted the ceiling. I quickly (thanks to this forum educating me) replaced the airlock with a blow off tube and it happily released its pressure. Heck, there is still some activity today a full week later.

I read another poster that said they use a blow off tube for the first week and then a airlock after. After this I may take the same approach.

My question(s), Is it the strain of yeast used/style of beer that made this thing so ferocious and are there other strains or styles to watch carefully? Could it have been my starter? I pitched after following the 2cups water + 1/2cup DME + smack pack starter after I decanted it so I didn't think it was too much, into a 6.5gal plastic fermenter.

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Old 02-19-2010, 02:40 PM   #2
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I wonder if you didn't let the fermentation temp get a little to warm, you have to be carfull to ferment cool with a kolsch......it is a big red flag for me when i read a post about wild fermenation and tons of blow off........usually that means high temps.

Also, what kolsch yeast did you use. I recently did a white labs 029 based kolsch that turned out great below 65 degrees.

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Old 02-19-2010, 03:59 PM   #3
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Wyeast Kolsch will blow off WHEN YOUR NOT LOOKING!! I fermented cool (55-58) and the Krausen was big, like four to five inched. Stayed that way for about a day, then BLAM, blew off like crazy. Rigged the blowoff tube, things settled down, replaced the airlock, and moved the carboy around a little. BLAM! The damn thing blew off again. Happened once more. No infection, the Kolsch is great, but very funny yeast. Doesnt like to be moved I guess.

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Old 02-19-2010, 05:37 PM   #4
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I've got the Wyeast Kolsch going right now, in the primary for 2 weeks tomorrow, and it is still bubbling away like crazy. Did a starter, got it going in under 12 hours, bubbled slow for the first day, and then went off like mad. There wasn't bubbles in the blow off tube, there was a staedy stream of air. Did this for another 2 or 3 days, and is now settled down to a bubble every 5 to 10 seconds, and still has a huge foamy krauzen on top. It's going to be at least another week before I will be transfering this one to clear. And this is fermenting at 55-57 degrees.

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Old 02-19-2010, 05:49 PM   #5
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I expect a blowoff whenever I ferment, and especially with a starter. Kolsch is usually pretty docile compared to 1056 or other more flocculent strains, but I have had some large krausens with it. You must have made them super happy...so keep on doing whatever it is you're doing!

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Old 02-19-2010, 06:15 PM   #6
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I am thinking now I may have it sitting at a little too warm of temperature. I have it at 66 degrees or so. Should I bring it down way lower? Some here are saying 50's for this style. I guess I didn't see that recomendation when I started it. Please advise.

It is the Wyeast Kolsch yeast I used.

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Old 02-19-2010, 06:21 PM   #7
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Quote:
Originally Posted by CrAzYmOuSe View Post
own way lower? Some here are saying 50's for this style. I guess I didn't see that recomendation when I started it. Please advise.

It is the Wyeast Kolsch yeast I used.
Kolsch at around 58 will be very clean and lager-like. Warmer (in the sixties) and it will be a little fruity, and a bit tart. YMMV


And the Kolsch strains from my experience are ANYTHING but well behaved IMO.
They take along time to drop clear (3 1/2 weeks at 40) and the leftover foam from the Krausen never completely fell away.
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Old 02-19-2010, 06:54 PM   #8
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Quote:
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Kolsch at around 58 will be very clean and lager-like. Warmer (in the sixties) and it will be a little fruity, and a bit tart. YMMV
Are you talking about the White Labs or Wyeast strains?
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Old 02-19-2010, 07:09 PM   #9
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I brewed two Kolsch's back to back and pitched the second batch on the previous yeast cake. Needed a blowoff for the second.

Interestingly, for both beers it took 3-4 weeks for the Krausen to fall.
EDIT: Fermented at 58F.
Anyone else had Krausen's that lasted this long with the Kolsch yeast??? Mine was WYeast btw.

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Old 02-19-2010, 07:30 PM   #10
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Quote:
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Are you talking about the White Labs or Wyeast strains?
Wyeast. I've never used the White Labs Kolsch
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