I made an all grain kolsch 8/1/09
10 lbs pilsen
0.5 munich
White labs- German Ale
The OG came out to 1.050 and I bottled it tonight at 1.002 which it was at for a while now. ABV 6.3 % and really high attenuation. It fermented for 12 days in primary at 70 to 71 degrees, then I racked it and set it at 50 degrees and cold crashed it for the last 2 days to about 36 degrees.
So is the alcohol content high from my grain bill being too large or just the yeast were highly attenuating at those fermentation temps?
At bottling it tastes like fusel alcohol and slightly yeasty/bready.
You think this will mellow out in the bottles a little?
10 lbs pilsen
0.5 munich
White labs- German Ale
The OG came out to 1.050 and I bottled it tonight at 1.002 which it was at for a while now. ABV 6.3 % and really high attenuation. It fermented for 12 days in primary at 70 to 71 degrees, then I racked it and set it at 50 degrees and cold crashed it for the last 2 days to about 36 degrees.
So is the alcohol content high from my grain bill being too large or just the yeast were highly attenuating at those fermentation temps?
At bottling it tastes like fusel alcohol and slightly yeasty/bready.
You think this will mellow out in the bottles a little?