I've been brewing for a couple years, all with 65+ degree fermentation ales.
I just picked up a Kolsch Ale through morebeer, much to a mild surprise it asks for cooler 55 to 65 fermentation. I guess it's a good thing to dive into, although I wasnt expecting it to require a cooler temperature.
My question is it says "Age beer in cold storage for 2-3 months". 60degree cold, or refrigerator cold 40degree? or somewhere in between?
It would be a basement for me, in Michigan its a nice 40 to 60ish (yes it varies greatly) right now but in 2 months could rise to 65ish. "cold storage" seemed a bit vague to me, with lagers requiring cooler temperatures and my past ales preferring room temperature. It is after all an Ale. But I read too much into the whole Ale/Lager differences.
Secondly, it asks for a 55-65F fermenation. Is this based on activity of the yeast? (Ill be using a liquid yeast with no starter). What are the cons of a temperature dropping down to 40 to 50F, Inactive yeast?
Maybe I should relax, and have a hombrew, but I'm a bit nervous as its my first cooler fermentation.
Thanks guys.
I just picked up a Kolsch Ale through morebeer, much to a mild surprise it asks for cooler 55 to 65 fermentation. I guess it's a good thing to dive into, although I wasnt expecting it to require a cooler temperature.
My question is it says "Age beer in cold storage for 2-3 months". 60degree cold, or refrigerator cold 40degree? or somewhere in between?
It would be a basement for me, in Michigan its a nice 40 to 60ish (yes it varies greatly) right now but in 2 months could rise to 65ish. "cold storage" seemed a bit vague to me, with lagers requiring cooler temperatures and my past ales preferring room temperature. It is after all an Ale. But I read too much into the whole Ale/Lager differences.
Secondly, it asks for a 55-65F fermenation. Is this based on activity of the yeast? (Ill be using a liquid yeast with no starter). What are the cons of a temperature dropping down to 40 to 50F, Inactive yeast?
Maybe I should relax, and have a hombrew, but I'm a bit nervous as its my first cooler fermentation.
Thanks guys.