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Old 10-19-2007, 10:54 AM   #11
Dec 2006
Doylestown, PA
Posts: 3,725
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Originally Posted by davidkrau
I don't believe Kolsch is a lager. The recipe I follow calls for formenting at 55 to65F
It's sorta the reverse of steam/cali common beer...an ale brewed on the cold side of temps then lagered.

Kölsch, like Altbier, gets its characteristic, slightly fruity flavor from its own special ale yeast, with which the brew is cool-fermented and then aged and mellowed (or "lagered") near the freezing point.

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Old 10-19-2007, 03:33 PM   #12
malkore's Avatar
Jun 2007
Posts: 6,922
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I think true Kolsch from Germany IS a lagered beer.

The wyeast 2565 seems to do well below 70F
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Old 10-19-2007, 05:09 PM   #13
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Sep 2007
Apex, NC
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Wyeast 2565 does well below 60f, too. I used it on my cream ale and put the fermenter in my 2nd fridge. I had the fridge dialed down to what I thought was 55-60, but ended up cycling between 45f and 55f instead. Came down the next morning to an ominously bulging lid and a clogged airlock. Krauesen spewed a couple of feet when I took the airlock out. I did pitch a 2L starter, so that might explain things, but it does seem that low temps are not a problem for this yeast.

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An Edge in the Kitchen
William Morrow Cookbooks

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Old 10-19-2007, 06:16 PM   #14
Aug 2006
Boerne, Texas
Posts: 432

I have used White Lbs and didn't have that problem. It is a very slow starter and takes longer than normal.

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Old 10-20-2007, 07:21 PM   #15
Dec 2006
Sierra Vista
Posts: 271
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My Klosch is also a house recipe. I love the style and it get's my non-ale friends something to enjoy!

I ferment at about 65 degrees, and then lager at about 35 degrees for about a month. Fruitiness is defiantly a sign of higher ferm temps. But I think if you have the ability to lager it the fruitiness will mellow.
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