Stevorino
Well-Known Member
I oxygenated and pitched my starter of German Kolsch yeast into my 1.052 American Wheat batch this morning at 8am. Started it at 63 and let it warm up as it needed. I get home and it's warmed up to 64 degrees. There is a HUGE yeast cake on the bottom and some sediment that went through my blowoff tube. No more bubbles in the airlock already.
Is a kolsch yeast a bottom fermenting yeast or has this thing already finished? There is nothing on the top of this batch. Airlock hasn't moved since I got home.
Is a kolsch yeast a bottom fermenting yeast or has this thing already finished? There is nothing on the top of this batch. Airlock hasn't moved since I got home.