SkaBoneBenny
Well-Known Member
Well I brewed my first Kolsch on Tuesday and it's looking pretty well done with primary fermentation. I want to get it off its yeast cake and into secondary. Assuming it has reached its final gravity what is the proper procedure for lagering a Kolsch. I've heard and read a multitude of opinions on this forum in terms of temperatures and time lengths. Do I let it complete secondary at the fermentation temps, or go right to cold conditioning?
As of right now I was planning on transferring it to secondary, letting it sit for 3 or 4 days at fermentation temps, and then giving it 4 weeks or so in the garage with temps in the low 40s. Does this sound unreasonable? I'm sure there's a better way to do it.
-Ben
As of right now I was planning on transferring it to secondary, letting it sit for 3 or 4 days at fermentation temps, and then giving it 4 weeks or so in the garage with temps in the low 40s. Does this sound unreasonable? I'm sure there's a better way to do it.
-Ben