Just curious - generally longer than an American or British ale yeast? Fermenting in low-mid 60s
What type? White Labs, Wyeast or other?
I have had great luck with both, but mainly use the White Labs for my Kolsch.
I would recommend 2 weeks in the primary, then 2 week in the secondary, with a crash cool the last two days to clear up a bit. Fermentation will be done in 7 usually.
One thing...watch our for primary blow offs! That Kolsch yeast can really go crazy. I would HIGHLY recommend you use a blow off tube.
Good luck!
I'm using White Labs. I was planning on leaving it alone for 2-3 weeks, but was curious if it needed closer to the 3 or 2. I had it in my cellar for the first 12 hours or so, but I thought it might be just a bit too cold down there (upper 50s/low 60s) so I moved it somewhere where the temp is a bit higher. I don't see airlock activity yet (~24 hours), but can see a layer of bubbles forming in the carboy (this is my first fermentation in a glass carboy, so I'm pretty excited to see the various stages).
I've only got 3.5 gallons in a 6.5 gallon carboy so I'm going to risk using just the airlock.
This one really comes down to if you secondary or not. If you just leave in the primary, 3 weeks wont hurt. If you plan on racking to a secondary, I would move after 2 weeks.
Most Kolsch's are pretty simple on both the grain bill and the hops. I jst picked up a Kolsch specific book this week because I want to explore the style. Even in that book there is quite a range of opinions on fermentation times.
Best of luck, I think you will really like the yeast. I am curious on your recipe too. In any regards, the Kolsch beers that I have brewed have been a big hit.
Just curious - generally longer than an American or British ale yeast? Fermenting in low-mid 60s
The main thing with the Kolsch is to pseudo lager it towards the end, not to help condition it, but to clarify it. What you will notice is that is takes on almost a wheat like appearance i you don't. You might even consider gelatin, but that is not really needed.
So, treat it like you would any "typical" Ale from a time standpoint, fermenting on the cool side, lower 60's if you can, but cold-crash the beer for a couple of days right before you bottle or keg if possible.
Good luck, and cheers!
It was my understanding that Kolsch and Alts were traditionally lagered like any lager beer. I'm in no rush to bottle this, so any harm in extending the lager period?
I have used WL029 for my last two Alts. I lager each for 3 weeks at 60°. I bottled 2/7 and sampled a bottle on 2/13. I had the expected low carbonation that I have gotten on all my other batches so in about two more weeks the bubbles should be there!
I bottle condition at 70° for about 3 weeks and all my beers have carbonated fine!
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