First AG Kolsch - whats next....

Did my first BIAB AG batch 6 days ago and so far love the process! I decided to do a Kolsch because of the simplicity. I had fermentation start within 12 hours of pitching my yeast with full krausen within 36 hours. I pitched my yeast at 57* and it raised up to a steady 63* after 24 hours I'm now at day 6 in the primary, still with full krausen but very little if no bubbling in my blow off bucket. I decided take a gravity sample to check my progress. My gravity post boil was 1.044, my gravity now is 1.012. I'm pretty sure my fermentation is complete at this point. I will give it another 3 days and check my gravity again. The question is do I let it sit for another week in the primary or do I rack it now to a keg then lager for a few weeks?
The color of my sample is dark yellow with an orange hue. I'll post a pic of it shortly.

Here's the stats:
Batch Size 5.500 gal
Boil Size 6.5 gal
Boil Time 60 min

OG 1.044
FG 1.012
ABV 4.6%
Bitterness 24.9 IBU (Tinseth)

Fermentables
Total grain: 10 lb
Munich Malt - 10L Grain 1lb
Rahr - 2 Row Malt Grain 9 lb
DME .5 lb (used to raise my OG)

Hops
Hallertau 4.5% 1.0 oz Boil 60 min
Tettnang 4% 0.5 oz Boil 60 min
Tettnang 4% 0.5 oz Boil 15 min

Misc
Whirlfloc 15 min

Yeast
Wyeast2565 - Kolsch in 1L starter

Sorry about the large pic...

I'd leave it in the primary but put it in a warmer location. The yeast have eaten the sugars but there are more byproducts for the yeast to break down. From the picture it appears that the yeast are still active. Another 2 weeks would be good for it and then cool it.

Kolsch yeast will stay in suspension for weeks. Leave it alone for another week at a temperature closer to 70. You'll possibly have krausen even after cold crashing. Just rack from under the krausen. You have to be almost as patient with a kolsch as you do with a lager. Time is your friend with benefits

Thanks for the suggestions! I'll let it sit in the primary another 10-14 days then keg and lager.
I liked what I saw and smelled when I took my gravity sample. Definite yeast smell with a bit of beer sharpness to it. My sample taste was pretty good. Little mouth feel initially but crisp finish for a green beer. I figured with some time it would clean up and mature to make a proper beer. Frankly I'm not in a rush, I just want to start brewing properly and with consistency. If all goes well I'll use this Kolsch recipe as a base for other beers

I've only brewed two batches with 2565, but I wouldn't crank the heat. It'll keep chugging along just fine without it. I doubt it's done - I bet you'll finish out 1.008 or lower. I remember this yeast having krausen for weeks.

I do a ton if Kolsch, 11 gal a month. I do 62 for the first 10 days then bump to 70 for 4 days. Transfer to kegs and lager for a month.

Is the 2565 Kolsch yeast usually a slow starter? I pitched mine into a recipe similar to the OP's and have waited about 16 hrs. The airlocks are still resting, but there's a thick foam in the buckets. The yeasties just don't seem to be vigorously creating gases yet. Normal? Seems like you usually see airlock activity within 12 hrs or so. The fermenting chamber is at 65F and OG was 1.048.

I don't do Kolsch but a lot of my ales don't show airlock activity for 18 to 24 hours with some going to 30 hours. If you have the foam (krausen) your yeast are getting busy.

Looks like a nice recipe! And +1 to the comment about Kolsch yeast staying in suspension for weeks. I make a lawnmower beer with Kolsch yeast - I've had good luck clearing it with gelatin a couple days before bottling. Cheers!

brussum said:

Is the 2565 Kolsch yeast usually a slow starter? I pitched mine into a recipe similar to the OP's and have waited about 16 hrs. The airlocks are still resting, but there's a thick foam in the buckets. The yeasties just don't seem to be vigorously creating gases yet. Normal? Seems like you usually see airlock activity within 12 hrs or so. The fermenting chamber is at 65F and OG was 1.048.

Click to expand...

If you have krausen in your bucket your yeast is moving along pretty well. I have very little head room in my primary so my blow off bucket was bubbling pretty well for a few days. You probably have a lot more head room than I do. My excess wort bucket with 1.5 gals in it doesn't bubble as much due to a lot of head room. It needs to build up enough CO2 pressure to move the airlock.

This is only 12 hours after pitching my yeast.


This is only 24 hours after pitching my yeast.


This is 48 hours after pitching.

It's going pretty well now. It smells great in the fridge. I have good feelings about this one!