I am fermenting a Kolsch at 63 degrees F for 8 days in the primary, after air lock activity slowed and krausen fell, I racked to the secondary today. The yeast used was While Labs German Ale Kolsch yeast (WLP029). What temperature do you recommend I keep the secondary at? Should I store it in a refrigerator?
I would keep it in the secondary for another 7 days, Then cold condition at about 38-40 for 3 weeks. It should clear very well and atttenuate in the high70%. I usually leave my in the primary for at laest two weeks. and then rack to the keg. Jamil says to let the yeast do it's thing in the primary.