Originally Posted by jsmcclure
So I'm planning on a kolsch tomorrow. Not sure about my temperature control. I will be brewing in my 65 degree basement and using a cool brew with ice bottles for tem control. I can probably get the temp down just below 60 in the cool brew is there a good plan for the temps? Should I just keep it as cool as I can for two eweeks? Start warm then cool? What is good for a kolsch. I'm using the white labs kolsch yeast.
I brewed my kolsch 3 weeks ago pitched with starter made with white labs wpl029 1st week kept temp at around 63-65 degrees in swamp cooler then lowered the temp gradually to 54degrees and held there for 2 weeks, just removed from swamp cooler today to let warm back to ale temps to finish. First week sample tasted a little sulfuric. 2 week lagered samples have tasted really good so far, very clear.