Recommendations on kolsch fermentation schedule?
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Hi. Usually, I'll ferment a Kölsch at 60°F for about six days, then ramp up to about 68°F for 2-3 days to finish, then ramp down to 36°F to condition and crash for for 4-6 days before kegging. Since I do most of my brewing/kegging on weekends, I try to adjust my schedule to keg on a weekend. I use Imperial Yeast G03 Dieter, and it works fine for me. Hope this helps. Ed
Hi. Usually, I'll ferment a Kölsch at 60°F for about six days, then ramp up to about 68°F for 2-3 days to finish, then ramp down to 36°F to condition and crash for for 4-6 days before kegging. Since I do most of my brewing/kegging on weekends, I try to adjust my schedule to keg on a weekend. I use Imperial Yeast G03 Dieter, and it works fine for me. Hope this helps. Ed
G03 is from 029, and that is what I use for 029. Pitch at 60, after 2 days I free rise to 68.
My favorite is Giga 021. Not sure where it comes from. Kind of between 029 and 2565. I pitch it at 62 and let it slowly rise to 66, then I raise it to 70. I keg it on day 7 or 8 after crashing to 32. I fine with Biofine. I think I brew Kolsch more than any other style. Can't say I dislike any of the liquid Kolsch yeasts either.
What do you base this on? I have not heard it before and the descriptions are nowhere near eachother.
Straight from them
Doh, never mind me. I miss read what strain you wrote. It makes prefect sense that it's the same.
Sorry.
10/4 [emoji106]🏽
MSK_Chess
enthusiastic learner
Whitelabs itself states that the WLP029 Kolsch yeast does not ferment well under 17 Celsius that is 62F except during peak fermentation. Like other have said, I like to start a little low and let it raise one or two degrees.
http://www.whitelabs.com/yeast-bank/wlp029-german-ale-k-lsch-yeast
I pitch at 60 and let it rise. It will finish in 4-5 days.
What yeast are you using? Will you be filtering?
I have made a kolsch that turned out great. I kept it around 59F for primary and then I lagered it for a month or two as I have no means of filtration and I wanted the yeast to settle.
I have made a kolsch that turned out great. I kept it around 59F for primary and then I lagered it for a month or two as I have no means of filtration and I wanted the yeast to settle.
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Hi. Usually, I'll ferment a Kölsch at 60°F for about six days, then ramp up to about 68°F for 2-3 days to finish, then ramp down to 36°F to condition and crash for for 4-6 days before kegging. Since I do most of my brewing/kegging on weekends, I try to adjust my schedule to keg on a weekend. I use Imperial Yeast G03 Dieter, and it works fine for me. Hope this helps. Ed
Exactly what I do with my Kölsch! Even the changing the schedule to make sure I keg on the weekend!
The kolsch I am using is from "inland island" inis-572... its a local company in Denver, 1st time using em. I have never raised the temp of fermentation after a few days, is this technique specific to kolsch yeast? Also I do plan to secondary and eventually lager for a while, just looking for feedback on timing as I am new to the kolsch processView attachment ImageUploadedByHome Brew1501027839.835199.jpg
Those specs look a lot like 2565 which is the one I like. I pitch between 55 and 59,hold at 59 for 3 days raise to 64 for 3 days then finish at 68 or so. Very clean and not so fruity from the start. I like it better with a 2-3 week lager as cold as possible but sometimes i can't do that and it sits at ambient and is not as crisp until a week or so in the kegerator.
TungstenBeer
Well-Known Member
I brew this more as a lager, typically... still using WLP029. For my last batch, that means increasing pitching rates a little bit and I've primary fermented at 58F for about 2 weeks, followed by a d-rest at 68F for 3 days. Normally for fermentation I'll let it rise a little bit after the first few days but for some reason I didn't do that last time. Fermentation still went great. I always lager this style for about a month as well.
Hi. No, it's not just for a Kölsch style beer. Fermenting for a period of time, then raising to a d-rest/finish is a practice used by a lot of folks. By fermenting cool, you avoid many of the "off" flavors produced during the first few days at a higher temperature. By ramping/raising the temp after the initial fermentation (3-10 days,) you give the yeast a chance to clean up. If you look at the specs of your yeast, 59°-60°F falls smack-dab in the middle of it's recommended ferm temps. The key to a good Kölsch, IMO, is the lagering period after fermentation to let the beer clear and mellow, the colder the better. Hey, it's a Kölsch, and as long as you keep things cool, you will have a really nice beer. Ed
Resurrecting this thread. Trying Dieter yeast for the first time. Brewed last night and had trouble getting to pitching temps. I pitched at 75, and set my temp control to 60. Problem is I have 2 fermenters and only one is temp controlled. Can I expect crazy off flavors from the fermenter that's not temp controlled?
