Necessary to cold crash a klosch?

[photobrew]

I'm looking to see if I should try a rudimentary attempt at cold crashing a klosch I am considering brewing. I have seen it in relation to kegging, but I'm bottling...it just seems like it's easier with kegging, IMO.

Any help would be greatly appreciated, a side note is that I don't have the space to put a carboy or bucket in a fridge. So it would be EXTREMELY rudimentary.

 

[Beernik]

Kolsch yeast is notorious for being low flocculanting. That's why commercially, it is filtered.

If you can't filter or cold crash, use Irish moss or whirfloc. I've not made a Kolsch but I have used Kolsch yeast in other beers along with Irish moss and had good results.

 

[Nuggethead]

I always use whirlfloc and cold crash. They come out crystal clear and are a summer favorite by everyone who has it. The longer you can cold condition it (Lager) at around 34F, the better it will be. Last year, I had one in cold storage for 6 months before tapping and it was great.

 

[AMCinka]

I've tried cold crashing and not cold crashing on my first few Kolsch recipes I wrote, the cold crashed one was slightly better but not by much. Gonna try lagering half this next batch and comparing the results.

 

[hunter_le five]

Since you are bottling and can't cold-crash the primary vessel, I think your best bet is to wait until after your bottles have carbed up (~3 weeks after bottling) and stick them in the fridge for as long as you can stand to wait.

Irish moss or whirlfloc will do a lot to help, but the biggest issue with kolsches (imho) are the low-flocc yeast. Lagering it in the bottle for an extended period of time should help that a lot.