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Old 04-11-2008, 12:44 PM   #1
Professor Frink
 
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So I'm jonesing to do a Kolsch for the summer, but I don't have a temperature controlled fermentation system - I usually just use a large bucket with ice water and a fan. If I ferment it at 68 degrees or so, then rack to a corny and drop it to 40 degrees for a few weeks in the kegerator, would this be sufficient for a clean-tasting Kolsch?
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Old 04-11-2008, 12:52 PM   #2
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I sure hope so because thats what I am doing now
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Old 04-11-2008, 12:53 PM   #3
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Quote:
Originally Posted by deathweed
I sure hope so because thats what I am doing now
What yeast did you use? I'm doing a wheat next with Wyeast 1007 German Ale, I figured I might use that for the Kolsch too.
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Old 04-11-2008, 12:58 PM   #4
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I am using White Labs WLP029 German Ale/ Kölsch Yeast. I have it in a cooler with a couple heavy blankets thrown over the top that I drop ice bottles into a couple times a day. I have been fermenting it pretty cool and slow at ~65, but its hard to control temp with ice bottles when the house temperature fluctuates by ~25 degrees a day.
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Old 04-11-2008, 01:17 PM   #5
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I started mine over a month ago when it was still cold here. My basement is about 60F. It fermented slow and steady for about 3 weeks. The carboy stayed at about 62F. It is now sitting in the secondary directly on the concrete floor in the coldest corner of the basement at about 56F. I plan to leave it there for 1-2 months total before bottling.
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Old 04-11-2008, 01:28 PM   #7
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I did one on February 1st with a little honey and Wyeast 1010 American Wheat It's been in my lagerator for 7 weeks now at 34º just waiting for a spot to open in the kegerator.

 
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Old 04-11-2008, 01:33 PM   #8
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Quote:
Originally Posted by Liquidicem
I started mine over a month ago when it was still cold here. My basement is about 60F. It fermented slow and steady for about 3 weeks. The carboy stayed at about 62F. It is now sitting in the secondary directly on the concrete floor in the coldest corner of the basement at about 56F. I plan to leave it there for 1-2 months total before bottling.
I go similar...ferment in the low 60s then lager in the fridge at 34. I've found that the wyeast kolsch yeast get estery/winey when it's fermented in the mid-upper 60s.

 
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Old 04-11-2008, 01:38 PM   #9
maltMonkey
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Quote:
Originally Posted by Professor Frink
What yeast did you use? I'm doing a wheat next with Wyeast 1007 German Ale, I figured I might use that for the Kolsch too.
I have a Kolsch lagering right now that I made with 1007. It looks and smells good, but it is SUPER cloudy. I'm thinking it might take a month or two in the fridge just to drop all the yeast out of suspension.

If you listen to the Jamil show he says that if you don't use a true Kolsch yeast then it's not a Kolsch, but I like to buy yeasts that I can reuse for other beers--I'm not too concerned in this case with making the most true-to-style beer.

 
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Old 04-11-2008, 03:15 PM   #10
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Quote:
Originally Posted by maltMonkey
If you listen to the Jamil show he says that if you don't use a true Kolsch yeast then it's not a Kolsch, but I like to buy yeasts that I can reuse for other beers--I'm not too concerned in this case with making the most true-to-style beer.
..course, you could always reuse the kolsch yeast on other beers. I just did a Dead Guy style brew with harvested kolsch yeast.

 
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