Professor Frink
Well-Known Member
So I'm jonesing to do a Kolsch for the summer, but I don't have a temperature controlled fermentation system - I usually just use a large bucket with ice water and a fan. If I ferment it at 68 degrees or so, then rack to a corny and drop it to 40 degrees for a few weeks in the kegerator, would this be sufficient for a clean-tasting Kolsch?