I have a Kolsch that has reached FG after one week, and the instructions indicate that I should keep it really cool for the last part of the fermentation.
The question I have is, how cool? I could probably keep it down somewhere in the low to mid 40's if I had to.
Edit Yeast is Wyeast 2565
The question I have is, how cool? I could probably keep it down somewhere in the low to mid 40's if I had to.
Edit Yeast is Wyeast 2565