My Kolsch fermentation has me worried.
I freed up my carboy after bottling today, so I decided to secondary my Kolsch into it. I had been fermenting at 61 for 2 weeks and the air lock was super slow.
The gravity was at 1.020 and I thought that the WYeast 2565 yeast should do better than that by now. There was still a lot of foam in the primary. The beer was cloudier than any beer I have made. I know this style takes time to settle. When I saved the yeast, it foamed out of the mason jar as I opened to wash, it then foamed over the second smaller jar too.
Questions: Hey Kolsch guys, will the beer dry up to the expected gravity in the secondary or should I take additional steps such as warmer location or pitch new yeast ? Did the saved yeast foam up because it came to room temp or due to added oxygen or was it still too active to save?
Maybe I should have stirred the yeast to roust it in the primary instead of putting the beer into be secondary.
All advice is appreciated.
I freed up my carboy after bottling today, so I decided to secondary my Kolsch into it. I had been fermenting at 61 for 2 weeks and the air lock was super slow.
The gravity was at 1.020 and I thought that the WYeast 2565 yeast should do better than that by now. There was still a lot of foam in the primary. The beer was cloudier than any beer I have made. I know this style takes time to settle. When I saved the yeast, it foamed out of the mason jar as I opened to wash, it then foamed over the second smaller jar too.
Questions: Hey Kolsch guys, will the beer dry up to the expected gravity in the secondary or should I take additional steps such as warmer location or pitch new yeast ? Did the saved yeast foam up because it came to room temp or due to added oxygen or was it still too active to save?
Maybe I should have stirred the yeast to roust it in the primary instead of putting the beer into be secondary.
All advice is appreciated.