I just brewed a Kolsch using White Labs German Ale/Kolsch yeast, and a Pilsner using White Labs Budejovice yeast. I've got them both in the kegerator @ 55*F. What is the optimum temperature in which to ferment these beers?
The white labs site says 50 - 55*F for Budejovice, and 62 - 69*F for German Ale/Kolsch (unless fermentation has started). Does this mean that I should keep the Kolsch out of the kegerator until a krausen forms?
The white labs site says 50 - 55*F for Budejovice, and 62 - 69*F for German Ale/Kolsch (unless fermentation has started). Does this mean that I should keep the Kolsch out of the kegerator until a krausen forms?