I brewed a honey kolsch five weeks ago, fermented at 61F for 14 days, racked to secondary, then brought down to 34F. It's been sitting here for the last three weeks. I was going to bottle after four weeks at 34, but I'm getting antsy because I want to use my freezer chest to ferment a american wheat this weekend.
Would it make any difference if I bottled after three weeks cold (five weeks total) rather than four? My guess, from reviewing kolsch recipes, is that five weeks seems to be enough.
Kegged: Belgian Wheat