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Old 01-18-2008, 02:28 AM   #11
brewt00l
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Quote:
Originally Posted by DeathBrewer
i was going to mention that, too. helps to clear some of the sulfur taste, right? i had to age mine for quite some time before all the off flavors were gone, but damn! it was good after that.
That was my intent, clean things up and remove potential diacetyl. Once the bottles carb'd, it was very tasty.

 
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Old 01-18-2008, 02:33 AM   #12
reshp1
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Thanks for all the replies, I guess I'll just let it keep doing it's thing then.

 
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Old 01-18-2008, 04:35 PM   #13
AdIn
 
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Once I used this strain @56-58F and it finished a few point short. So I had to warm it up a bit and give it a shake. Next time I had bigger pitching rate and it finished just fine.
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Old 01-22-2008, 04:55 PM   #14
reshp1
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Update,
I took hydrometer readings over the weekend and it looks like it's done fermenting, 1.010 from an OG of 1.050 (it tasted great too btw). The thing is the Krausen is still there. Any ideas on how to get it to settle out or should I just rack out from under it?

 
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Old 01-22-2008, 05:31 PM   #15

You'll be fine. FWIW, my fiancee did a Kolsch that was in primary for 6 days @ 68o-70oF and secondary for 21 days at 65oF and it turned out great! Plans to brew it again this Spring.

 
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Old 01-23-2008, 12:03 AM   #16
SenorWanderer
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i have a kolsch in 2ndary right now. chilled to 50F and pitched. put carboy in 50F water bath and let warm on its own to 58F; took 8 days. 58F for another 14 days, racked to 2ndary. now in 2ndary for 4 days so far, at 65F. it's going in the fridge (37F) tonight until feb 2, when i'll keg and carb in time for superbowl. so, no you're not fermenting too cold, unless of course the cold ferment produces a beer you don't like!! mine tastes outstanding so far. OG=1.049 FG=1.011

 
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