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Old 06-21-2012, 04:51 AM   #11
Aug 2010
Ardmore, PA
Posts: 347
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What temperature did you ferment at with the Kolsch yeast? My LHBS only had German Ale/Kolsch WLP029 in stock and I'm planning on brewing tomorrow.... I'm planning on fermenting at 67 degrees after a two day sour mash then 15 minute boil.

I'm making a 10 gallon batch and using a homemade lacto starter from crushed grain on half, and the other half of the batch will get a starter using Wyeast's 5335 Lacto. These will be added to a sour mash for two days, and then boiled for 15 minutes. That is when I'll add the Kolsch yeast.... I really don't want to get any sulfur flavors either.

Primary - Wit, Lambic 1
Secondary - Berliner Weisse Experiments
Keg - Berliner Weisse, Lemon Lime Hef, Arrogant Bastard Clone
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Up Next - Rye Saison, Pumpkin Ale, Citra IIPA, Rauchbier

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Old 06-21-2012, 06:16 AM   #12
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steinsato's Avatar
Jan 2010
Santa Fe, NM
Posts: 1,232
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I ended up pitching both the yeasts at 72F. I did not drop the kolsch yeast to the lower temps like I usually do. This was definitely used at the upper extremes of kolsch II. I'm sure it fermented in mid 70s. Didn't really detect any sulfur notes. I'm sure getting it down to 67F would be better than where I fermented it at.
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