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Old 02-10-2010, 04:52 PM   #1
Batinse
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So, I'm fermenting a Kölsch right now with Wyeast 2565 Kölsch ale yeast between 57 F and 62 F, after about two weeks, I'm going to lager for a month or so. Charlie Papazian's recipe, which I am not using, suggests adding lager yeast to the secondary to facilitate a crisp finish. Has anyone tried this? If so, did you use a dry lager yeast? Liquid? How much of a starter, if any? Does it actually do anything?

I'm considering it, even though I can probably only lager at a minimum of 50F or so, maybe less with some extra attention. Since I bottle, I thought it would also help with carbonation if the lagering makes the Kölsch yeasties drop out. Thoughts? Concerns? Advice? Insults?
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Old 02-10-2010, 04:58 PM   #2
mmb
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The Kolsch yeast will be able to lager fine on it's own. Especially if you're going to store it at 50°F,

WLP 029 worked fine at 39°F for me. Clean up some residue sulfur and made it super clean.
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Old 02-10-2010, 08:17 PM   #3
Batinse
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Sounds good. Will there still be enough yeast in suspension for bottling after one month @ 45-50F? The Kölschs I've made before I've fermented as regular ales: one week or so @ 68-70F, clarifying for two weeks in secondary at the same temp before crash cooling 4 days or so. I wanted to try a lagering approach with this batch, but I'm concerned about carbonation. Should I repitch some kölsch yeast or will it be fine without?
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Old 02-10-2010, 08:39 PM   #4
mmb
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Quote:
Originally Posted by Batinse View Post
Sounds good. Will there still be enough yeast in suspension for bottling after one month @ 45-50F? The Kölschs I've made before I've fermented as regular ales: one week or so @ 68-70F, clarifying for two weeks in secondary at the same temp before crash cooling 4 days or so. I wanted to try a lagering approach with this batch, but I'm concerned about carbonation. Should I repitch some kölsch yeast or will it be fine without?
Kolsch yeast isn't know for being super flocculant. You should be fine.
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