I made a partial mash koelsch (first attempt at this style)and after I pitched the yeast I had to leave town for a couple of days so I couldn't control the temperature. So it basically fermented at 72 degrees for 3 days before I got back today. Will a month in my basement at 50 degrees help produce something still true to style or will I have to accept that I have a super floral light colored ale (the bubbles coming out of the the primary smell like ripe bananas) and maybe throw some orange peel and coriander in the secondary and go Belgian instead.
3.5 lbs Vienna malt
.5 lbs oats
5 lbs dry malt extract
Sapphire hops
Og 1064
American ale yeast (store ran out of koelsch yeast)
3.5 lbs Vienna malt
.5 lbs oats
5 lbs dry malt extract
Sapphire hops
Og 1064
American ale yeast (store ran out of koelsch yeast)