Originally Posted by BucksPA
Please help me out sir. On saturday I'll be dropping some lime on the lawn and preparing fro spring and summer outdoor fun. That means I need beer on hand. I'm doing a double brew on sunday and doing 10 gallons of a witbier and want to brew 10 gallons of this tasty looking brew. I've never used a kolsch type yeast. Out of curiosity, is the FG puttered out entirely after the primary, or is there significantly more of a drop in gravity during the lagering process in the keg? Not familiar with kolsch yeasts.
Anything you would do diffeerent with this beer? Think a clarifying agent might help this out (irish moss, etc)?
I can't speak for all Kolsch strains, as I've only ever used WLP029, which is apparently the more flocculant of the commercial strains. Just like with all other yeasts, once it's fully attenuated, you're not going to get any change in FG. My experience with this yeast is that, even fermented at 60F, it finishes up within about 5-7 days (that's soonest I've ever checked). The cold-conditioning/lager phase is primarily to give the beer time to clear. My process is 10 days in primary at fermentation temps, cold crash in primary for 2 days, rack to keg and put in my keezer for a week (on gas) before serving.
I've always used Irish Moss or Whirlfloc, though I always seem to forget that in my recipes
. I've heard many people have great success adding some gelatin either to primary to keg... I've always got time, so I've never done that.
This is a great beer, I've actually got a version of it tapped right now... the recipe in this thread is better