BlendieOfIndie
Well-Known Member
Lots of the stuff I read recommends a "lager-like" cold storage after primary fermentation for these German ales. I have no problem believing that a kolsch needs to be aged for a period of time, but what's the deal with the low temp? I'm using WhiteLabs WLP029, and WhiteLabs says the yeast doesn't ferment well under 62F. I would imagine that at a low temperature (say 40F) the yeast would go almost completely dormant - this IS an ale yeast after all. Furthermore, I've read posts stating that a warm aging process works well (Age it warm longer). So why should I "cold age" my kolsch? Is there something about kolsch ale's that lends them better to cold aging?