Upthewazzu
Well-Known Member
And still an inch or so of krausen on my Kolsch. Normal?
One Week Later
- Thread starter Upthewazzu
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Absolutely. After only a week it could still be in the peak of fermentation (although most probably slowing down).
inhousebrew
Well-Known Member
If you're using the Kolsch Wyeast there is a chance you won't be able to get it to drop if you tried. It hangs on forever in my couple of experiences with it. Just rack from underneath it if you need to.
mgortel
Well-Known Member
Ahhhh....Kolsch that was my first ever brew.......good stuff....you will be fine...and you WILL enjoy...I need to brew a Kolsch again real soon!
OP
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Upthewazzu
Well-Known Member
Thanks all.
Yes, I'm using the Kolsch yeast from Wyeast. I'll give it another week or so and see where it's at.
I'm really stoked for this stuff, it smelled fan-freakin-tastic!
Yes, I'm using the Kolsch yeast from Wyeast. I'll give it another week or so and see where it's at.
I'm really stoked for this stuff, it smelled fan-freakin-tastic!
inhousebrew
Well-Known Member
If you can cold crash it for a few weeks that will really help that beer. Not only will the krausen not drop but the yeast remains in suspension pretty much forever. If you bottle I would let them carbonate and then if you have room put them in the fridge (or maybe a really cold part of the house) to let them clear up. I love these beers though, super simple and super tasty.
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Upthewazzu
Well-Known Member
I was planning on racking to a carboy and putting in the crawl space for a few weeks. It's a constant 45° pretty much year round.
