Hi,
I am currently preparing a Kolsch 2565 starter. I plan to ferment the beer at a cold temperature, around 55F.
-Because this is an ale yeast, I'm confused as to whether I need 6 million cells/ml as is standard with ales, or 12 million cells/ml as is standard with lagers.
-This is not a lager yeast, therefore do I not need a diacetyl rest?
-Does this yeast strain require secondary fermentation to get a clean lager profile, or can I just cold crash it for a few days after primary?
-I also am wondering if anybody has experience fermenting this yeast strain at cold temperatures, and how long you fermented in primary/secondary.
I am currently preparing a Kolsch 2565 starter. I plan to ferment the beer at a cold temperature, around 55F.
-Because this is an ale yeast, I'm confused as to whether I need 6 million cells/ml as is standard with ales, or 12 million cells/ml as is standard with lagers.
-This is not a lager yeast, therefore do I not need a diacetyl rest?
-Does this yeast strain require secondary fermentation to get a clean lager profile, or can I just cold crash it for a few days after primary?
-I also am wondering if anybody has experience fermenting this yeast strain at cold temperatures, and how long you fermented in primary/secondary.