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?
On Deck: Master & Margarita RIS, Son of Bulgakov Stout
Primary: Kinger's Kölsch
Secondary: Punkin' Porter
Bottled: Alec's Ale, Alec's Ale X, Nut Very Good Brown Ale, Pliny the Elder Clone, Admiral Longshank's Oatmeal Stout