Wyeast Kolsch 2565 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Wyeast Kolsch 2565
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 10-14-2009, 01:25 AM   #1
Monghetti
Recipes 
 
Nov 2008
Denver, Colorado
Posts: 121


I've had a Kolsch in primary for 2.5 weeks now. I checked the gravity and it is at 1.016...Down from 1.058...and a mere three clicks away from the "projected" final gravity. With almost every beer I have brewed in the past the krausen had long since fallen. This batch has a very thick yeasty/krausen layer all over the top. The high krausen has fallen as there is a line about 4 inches above where it is now.

The summary for this yeast calls is a "true top fermenting yeast." Am I seeing the remnants of the true top fermentation? Why would it differ from other ales which are also top fermenting? Has anyone exeperienced this before with this strain of yeast? I'm planning on leaving it another week or so to see if it finally falls the rest of the way, but appreciate any insight.



 
Reply With Quote
Old 10-14-2009, 04:05 AM   #2
brewmasterpa
Recipes 
 
Jan 2009
orange, ca
Posts: 804
Liked 4 Times on 4 Posts


I have an issue with that occasionaly with other strains of yeast. It really is meaningless. If your FG is on target, rack it to your clarifier and go from there.


__________________
ill keep my money, guns, freedom, and religion......you can keep the change.

You like fishsticks, what are you, a gay fish?

 
Reply With Quote
Old 10-14-2009, 04:29 AM   #3
android
Recipes 
 
Jan 2009
Ames, Iowa
Posts: 3,060
Liked 42 Times on 33 Posts


i think when they talk about kolsch yeast being 'true top fermenting', they are referring to that yeast's ability to result in a lager-like beer, as lager yeast is a bottom fermenter. of course it's different from other ale yeasts, as they all are somewhat different, but this yeast is known for staying in suspension for a long time, so it's not surprising that the krausen is sticking around near FG. this beer will benefit from another week or so on primary and then consider a cold crash or secondary period with gelatin perhaps if you want it clear. it's gonna be a great beer though, i love kolsch.
__________________
primary: APA

ebay temp controller | thermostat temp controller

 
Reply With Quote
Old 10-14-2009, 09:01 PM   #4
Monghetti
Recipes 
 
Nov 2008
Denver, Colorado
Posts: 121

Thanks for the responses. I will let the beer go another week and consider a secondary (although I hardly ever do with beer).

I was n Cologne Germany a month ago and really loved all the kolsch. I'm hoping to create something that is pretty close to an authentic Kolsch (though it will never be). Has anyone tried the AHS Kolsch? Any tried and true authentic recipes?

 
Reply With Quote
Old 10-14-2009, 09:06 PM   #5
Boerderij_Kabouter
 
Boerderij_Kabouter's Avatar
Recipes 
 
Dec 2007
Oconomowoc, Wisconsin
Posts: 7,736
Liked 146 Times on 118 Posts


All the Kölsch houses lager their beers after fermentation is complete. In the Kölsch beers I have brewed, I found the beer mellowed and brightened significantly with prolonged cold conditioning. With both the ones I did, I lagered at 40º for 4 weeks.

 
Reply With Quote
Old 10-14-2009, 09:25 PM   #6
Monghetti
Recipes 
 
Nov 2008
Denver, Colorado
Posts: 121

I've never lagered anything. Does bottling, carbing, and then storing them in the fridge for 4 weeks have the same effect?

 
Reply With Quote
Old 12-10-2009, 03:05 AM   #7
Milhouse
Recipes 
 
Apr 2008
Colorado Springs
Posts: 189

I've got the same thing happening right now with the same strain of yeast. The Kolsch has been in the Primary for almost 2 weeks with little sign of the krausen subsiding. The airlock is moving every 15 seconds or so. I've been fermenting at about 56 degrees. I wanted to rack this weekend, but may wait and see what happens. I don't intend on lagering this beer. Never tried before. I worry the yeast will drop out too much and not provide enough healthy yeast to bottle condition.
__________________
__________________________
Primary-DFH 60 minute IPA clone
Bottled-Apfelwein
Bottled-No Class Amber

Mr. C's Premium Home Brews

"I predict future happiness for Americans if they can prevent the
government from wasting the labors of the people under the pretense
of taking care of them." Thomas Jefferson

 
Reply With Quote
Old 12-10-2009, 03:45 AM   #8
android
Recipes 
 
Jan 2009
Ames, Iowa
Posts: 3,060
Liked 42 Times on 33 Posts


just let it sit on that yeast cake for a while if you aren't planning to secondary... another week or two won't hurt it and will let some of the yeast begin to flocculate. i think if you prime/carb it and then let it sit in the fridge for a few weeks, you'll get a similar result to lagering. you could always lager and then add yeast when bottling, but i've had great success with kolsch with nothing more than a cold crash for a few days before kegging. and as always, the last pint is always the best/clearest.
__________________
primary: APA

ebay temp controller | thermostat temp controller

 
Reply With Quote
Old 12-10-2009, 03:53 AM   #9
flagman
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Sep 2009
Texas
Posts: 114

I have a Kolsch and a Blonde I brewed with that yeast and they have both been in primary now for almost two weeks. Both are fermenting at 56F and they both have a very heavy krausen layer just as you are describing. I have the two setting side by side in glass carboys and the layers are identical.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast Kolsch 2565 questions rocketman768 All Grain & Partial Mash Brewing 5 01-11-2009 04:47 AM
Wyeast Kolsch and Rye AnOldUR Recipes/Ingredients 2 09-02-2008 03:54 PM
what should i rack onto my wyeast 2565 kolsh? chainsawbrewing Recipes/Ingredients 11 07-30-2008 11:58 PM
Apfelwein on Wyeast 2565 German Kolsh Brandon O Winemaking Forum 1 07-15-2008 03:55 AM
Kolsch yeast from wyeast. AHammer16 Recipes/Ingredients 2 07-09-2006 07:56 PM


Forum Jump