Brett3rThanU
Well-Known Member
I think I'm going to give a Kolsch a go this weekend, however I read that I should cold crash it in the secondary for 2 weeks since they're pretty stubborn to clear. What temperature should I cold crash at? Also, even with cold crashing will there be enough yeast getting into the bottles to carbonate?
Here's my recipe:
10# German Pilsner
2# Wheat Malt
Mash for 60 minutes at 151 degrees.
1.5 oz Hallertauer 4% AA for 60 minutes
1/2 oz Hallertauer 4% AA for 15 minutes
1/2 oz Hallertauer 4% AA for 5 minutes
Here's my recipe:
10# German Pilsner
2# Wheat Malt
Mash for 60 minutes at 151 degrees.
1.5 oz Hallertauer 4% AA for 60 minutes
1/2 oz Hallertauer 4% AA for 15 minutes
1/2 oz Hallertauer 4% AA for 5 minutes