This is my first batch of Kolsch and have been doing a lot of searching about the proper fermentation temperatures and times but am still confused.
I kicked it off at 65 degrees, but then lowered it to 60 degrees based on some research here. I'm thinking about lowing it again to about 56 degrees for the majority of fermentation, again, based on previous posts. Still don't know how long to let it ferment...2 weeks? 3 weeks?
My plans are to then slowly lower the temps to 40 degrees over many days after the main fermentation. Again, how long do I "lager" this beer?
Does it benefit better from sitting longer on the yeast cake at the higher temps, or lagering at lower temps?
What crazy hybrid yeast this is! Looking forward to it though.
I kicked it off at 65 degrees, but then lowered it to 60 degrees based on some research here. I'm thinking about lowing it again to about 56 degrees for the majority of fermentation, again, based on previous posts. Still don't know how long to let it ferment...2 weeks? 3 weeks?
My plans are to then slowly lower the temps to 40 degrees over many days after the main fermentation. Again, how long do I "lager" this beer?
Does it benefit better from sitting longer on the yeast cake at the higher temps, or lagering at lower temps?
What crazy hybrid yeast this is! Looking forward to it though.