AquaDementia
Member
I have had some problems with my last brew, a vienna lager. bottle carbing after the lagering phase. I managed to remedy this with carb tabs, but the result was less than ideal.
I imagine that my vienna lager just had too little yeast after transfering from primary and 1.5 months of lagering.
Now I am making a Kolsch, and though I have made kolsch before, I havent had the temp control I now have with my fridge, so I'd like to make sure this fermentation and conditioning schedule won't impose any further problems.
I fermented 5 gallons with a 2 qt. starter of 2565 at 60 F for 10 days, and am now slowly lowering the temps to the upper forties for another three weeks of conditioning. (I will transfer to a secondary for the last 3 weeks).
Will I encounter any problems with this kolsch yeast by doing that? I also thought about fining in the secondary with gelatin before bottling to help clear the yeast, but am hesistant to do so, because of possible carbing issues.
Any insight on this? What kolsch schedules have you guys followed?
Thanks for any input.
I imagine that my vienna lager just had too little yeast after transfering from primary and 1.5 months of lagering.
Now I am making a Kolsch, and though I have made kolsch before, I havent had the temp control I now have with my fridge, so I'd like to make sure this fermentation and conditioning schedule won't impose any further problems.
I fermented 5 gallons with a 2 qt. starter of 2565 at 60 F for 10 days, and am now slowly lowering the temps to the upper forties for another three weeks of conditioning. (I will transfer to a secondary for the last 3 weeks).
Will I encounter any problems with this kolsch yeast by doing that? I also thought about fining in the secondary with gelatin before bottling to help clear the yeast, but am hesistant to do so, because of possible carbing issues.
Any insight on this? What kolsch schedules have you guys followed?
Thanks for any input.