Question regarding koelsch fermentation temp.

[beaglewrangler]

So i went to my LHBS and picked up the ingredients for a batch of Koelsch without really researching how to make it correctly. Now I have a batch fernenting in a 6 1/2 gallon carboy in my basement which is about 71 degrees. It's been there for 6 days now and everything seems fine with the fermentation but I realized too late that it should have been at a cooler temp. I have the ability to rack it into a 5 gallon carboy and put it in a small fridge but the warmest temp i can get in that is about 42 degrees. What would you guys recommend I do with the equipment I currently have? I plan on getting one of those temp control units in the future but it's not in the budget right now. Thanks for any advice

Tim

 

[joeboy23]

What's you gravity at now? Are you racking to the 5 gallon so it will fit in the fridge? Or will the 6.5 gallon fit? I guess either way I would stick it in the fridge for about 2 months at the 42 degrees

 

[beaglewrangler]

I haven't checked the gravity yet but I'm pretty sure it's still bubling away although it has slowed a bit since the fermentation started 5 days ago. Your exacly right, the 6 1/2 gallon carboy won't fit in the fridge with an airlock but the 5 gallon will. My main concern was that the 42 degrees would be a little too cold based on what I've read so far.

 

[joeboy23]

42 degrees is a little on the cold side but after 6 days at 71 the fermentation may be pretty far along. I would rack it to the 5 gallon pull a gravity sample and stick it in the fridge. Monitor the activity and temp for a week or 2 and take another sample. If the gravity drops then let it ride for 2 months Another option is to try a tote or tube with an ice bath and try and keep it in the 60-62 degree range. Best thing is to get a sample so we have an idea where you are at in the fermentation

 

[rjwhite41]

At this point the best option is to let it finish fermenting and then transfer and lager it. The flavor profile of your beer due to yeast stress is decided in the first few days, nothing you do now can really change that. You can leave it on the cake a bit longer and lager it for a couple of months to smooth it out but that's really about all you can do. If you transfer a still fermenting beer to a 42F fridge, it will crash the yeast and you might have an incomplete fermentation. Again, the best thing to do is let it finish fermenting and then lager it for two months. Your beer will be fine that way.

 

[beaglewrangler]

Thanks so much for your input guys. I took a sample and its at 1.013. The recipe calls for an og of 1.052 and an fg of 1.014 so i guess its pretty close to finishing. Maybe wait a couple more days then transfer to the fridge?

 

[rjwhite41]

I would leave it for another week or so just to let it clean up and then transfer to the fridge.