The Soft Underbelly
Well-Known Member
I brewed the following Norther Brewer Kolsch kit yesterday.
Fermentables
* 1 lbs. Pilsen Dry Malt Extract (boil for 60 min.)
* 6 lbs. Pilsen Malt Syrup (boil for 15 min.)
Boil Additions
* 1 oz. Argentina Cascade (60 min)
* 1 oz. Argentina Cascade (30 min)
Yeast
* Wyeast #2565 Kolsch. Flocculation: low. Apparent attenuation: 73-77%. Optimum temperature: 56-64.
My 6 gallon Carboy primary was goin like a MF this morning. This is my 3rd brew and my first blow-off so far. I have 2 questions...well maybe 3... i searched the forum a bit bust couldn't find much in the way of experienced answers, so please bear with me.
1. I'm at the higher end of the ideal temp scale for this yeast. What are the negatives of fermenting a couple degrees over 64 f?
2. If i were to cool this puppy down, would immersing the carboy in water be advisable? It's sitting on a cool floor in my loft right now (no basement here) it's in a big plastic tote thingy and wouldn't be much work to fill it with cool water, but is it effective or advisable to do such a thing? What other ways can i cool off just a few degrees?
3. without a dedicated lagering fridge, would my strategy of bottling after a few weeks, allowing the bottles a week or so to begin conditioning and then "cold crashing" in the bottles in the fridge work just as well. I've read on this forum about people considering this option, but haven't been able to find what the results were.
Thanks for bearing with this long post....
Fermentables
* 1 lbs. Pilsen Dry Malt Extract (boil for 60 min.)
* 6 lbs. Pilsen Malt Syrup (boil for 15 min.)
Boil Additions
* 1 oz. Argentina Cascade (60 min)
* 1 oz. Argentina Cascade (30 min)
Yeast
* Wyeast #2565 Kolsch. Flocculation: low. Apparent attenuation: 73-77%. Optimum temperature: 56-64.
My 6 gallon Carboy primary was goin like a MF this morning. This is my 3rd brew and my first blow-off so far. I have 2 questions...well maybe 3... i searched the forum a bit bust couldn't find much in the way of experienced answers, so please bear with me.
1. I'm at the higher end of the ideal temp scale for this yeast. What are the negatives of fermenting a couple degrees over 64 f?
2. If i were to cool this puppy down, would immersing the carboy in water be advisable? It's sitting on a cool floor in my loft right now (no basement here) it's in a big plastic tote thingy and wouldn't be much work to fill it with cool water, but is it effective or advisable to do such a thing? What other ways can i cool off just a few degrees?
3. without a dedicated lagering fridge, would my strategy of bottling after a few weeks, allowing the bottles a week or so to begin conditioning and then "cold crashing" in the bottles in the fridge work just as well. I've read on this forum about people considering this option, but haven't been able to find what the results were.
Thanks for bearing with this long post....