Originally Posted by JoePro
You slow the yeast down to a crawl, thereby inhibiting ANY phenols or esters while lagering. In the lagering phase, your beer clarifies and conditions so clean due to the low temps and slow conditioning that it turns out crisp and refreshing.
So when fermenting a kolsch is it better to let it go for just 3 weeks in the primary and then lager for several weeks or should it go longer than three weeks in the primary before the lagering stage?
I am asking because my wife loves spotted cow and I want to try to make a clone recipe of this beer than we can only get when we travel to the great state of Wisconsin.