HoppyMaltPoet
Well-Known Member
So I brewed a Kolsch (my first one) this past weekend using WLP029. I have been fermenting at around 58 - 62 degrees. All is going well currently but I had some questions on fermenting/conditioning this beer. I have read that on a Kolsch you should skim the Krausen off the beer before transferring to a secondary and then cold crashing in the secondary. I have never skimmed any krausen off any of my beers, so do not know if this is necessary or if it will improve the quality of my finished product. Also, after I transfer to secondary I was just going to put my glass carboy in the fridge for a couple of weeks before I keg. I know I could probably just skip the secondary since I am kegging but I have always done this and like to let stuff settle out before I keg.
Anyway in short my 2 questions are:
1) Should I skim the Krausen off (if there is any) before I secondary?
2) Is cold crashing in a fridge at about 34 degrees for say 2 weeks sufficient?
Thanks guys. I have done all ales in the past and never had to ferment at such low temps and / or cold crash. I guess a Kolsch yeast is more of a hybrid then a true ale yeast.
Anyway in short my 2 questions are:
1) Should I skim the Krausen off (if there is any) before I secondary?
2) Is cold crashing in a fridge at about 34 degrees for say 2 weeks sufficient?
Thanks guys. I have done all ales in the past and never had to ferment at such low temps and / or cold crash. I guess a Kolsch yeast is more of a hybrid then a true ale yeast.