BrianTheBrewer
Well-Known Member
Hi, all...I believe I have asked this question before but want to clarify it again.
So I have now brewed two partial mash Kolsch's. Both different recipes.
I am going to ferment both in the primary carboys at 68 degrees for two weeks.
I was then going to move to secondary carboys and cold cash between 36-40 degrees.
If any of you have ever brewed a kolsch and cold crashed it how long do you usually cold crash it for? I believe last winter I cold crashed two different Kolsch's for two weeks. One came out ok the other sucked (for different reasons). I am wondering if I should go longer with cold crashing it to let the beer thin out more and really break down. Will going 4 weeks be to long?
Any help would be great.
Thanks.
So I have now brewed two partial mash Kolsch's. Both different recipes.
I am going to ferment both in the primary carboys at 68 degrees for two weeks.
I was then going to move to secondary carboys and cold cash between 36-40 degrees.
If any of you have ever brewed a kolsch and cold crashed it how long do you usually cold crash it for? I believe last winter I cold crashed two different Kolsch's for two weeks. One came out ok the other sucked (for different reasons). I am wondering if I should go longer with cold crashing it to let the beer thin out more and really break down. Will going 4 weeks be to long?
Any help would be great.
Thanks.