Been thinking about trying the hybrid pilsner thing with a kolsch yeast. Just wondering if it's normal to still do a lager period with this one, or if people normally just treat it like a typical ale yeast.
how long does this one usually take for it to take off when fermenting at those temps? mine has been about 21 hours right now, with no sign of fermentation yet.
I brewed a 2.5 gallon batch of Kolsch last month, using 2565. Pitched a 700ml starter at 58, and kept fermentation between 58-60. The yeast took off about 24 hours later, with a good 2" layer of krausen.
Give it another day or so.
yeah i was following the advice of others and Brulosopher about the 58F temp. then, since this was the first time i used this yeast, i had a little noob freakout moment. i've just recently purchased my temp controller, so i'm having a bit of a challenge getting it to work with this temp and this size batch (2 6-liter buckets), so it got up to about 16C, shooting for fermenting at 14.4. but weirdly enough, i just checked again, and at 24.5 hours post pitch, it's showing signs of krausen. should i be having my blowoff tube ready (or maybe just in already) for this particular strain?
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