First Kolsch

All,

I'm brewing my first kolsch this weekend along with the first time that I'm using liquid yeast. I have my flask ready to go and I'm getting ingredients tomorrow. From what I'm reading, it's basically a standard beer except for "lagering temps".

My question is that I'm seeing that I should ferment in primary at around 60-61 deg. Then after about a week, or when I hit FG, I can transfer to my secondary for lagering temp. My secondary would be my keg in my keezer that I keep at 39 deg. Is that good enough or is the lagering phase going to leave a lot of sediment that should really require a secondary? I have a carboy, but I usually never do secondaries.

Thanks!

 

I usually ferment right around that temp range. 62F with wlp029 is the sweet spot for me.

I usually lager kolsch (or altbier) in the keg and usually do it in the fridge or keezer it'll be served from. The yeast is very dusty and will kick up easily if you try to move it.

So just to reiterate: temp sounds fine and lagering in keg, in keezer is what I do.

 

Thanks! It concerns me that the yeast is easily disturbed though. I'm going to be peaking this keg up to take with me to a party. What would you suggest the best way to move it?


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If your really worried about disturbing the yeast, you should probably transfer the beer to another keg after the secondary phase. If you serve from your secondary keg, your going to get cloudiness in the first pours of the keg. Doesn't hurt any, but if you want clarity, I can't see a way around it.

 

I'd start by cold crashing it in the primary and try to keep as much yeast out of the keg as possible. Then I'd probably use gelatin to get it to drop clear more quickly, then jump it to another keg, making sure to leave the last pint or two in the keg to not disturb the yeast. Or even better, use a slightly shorter dip tube.

You'll also want to pull off the first pint and drink to toss. The dip tube area will have a layer of yeast and gelatin around it and the first pint will suck up some yeast. The rest is usually a-okay.

Or you could filter it, if you have access to that. Most people don't though.

 

I've only done a secondary once before for a porter that I put on cherries. The beer ended up infected, so I tossed it. Since I don't have any additions to this, would it be better to siphon to the carboy and cold crash there before moving to the keg? If I go that route, should I use a blow off tube for the secondary? I was planning on using one for the primary... Or is the secondary really not necessary?

How would I cold crash in the primary? I'm assuming I'd measure for FG and then turn down the fermenter to around 34 deg and leave it in the same fermenting bucket for about 3 more weeks before I transfer to the keg?

 

I have done many Kolsch's and here's what I would do. After your beer is done fermenting, taste to make sure you have no diacetyl. If you do, raise the temp up to mid 60's for 48 hrs. If not drop to 40F in primary. Hydrate your gelatin and pour into your sanitized carboy. Rack the 40F beer from primary into your carboy on top of the gelatin. Between the racking and cold beer coming into contact with Gelatin, that will greatly aid in floccing out the yeast. Keep the carboy with an airlock in your fridge or freezer between 32 and 40 for 3 weeks. This 3 week period will clear the beer and crisp it up very nicely.

Then check to see if it's relatively clear (advantage of a carboy) and rack to your serving keg and force carb. Clear beer for your party, Easy peasy.

Secondary is uneccesary for most yeast strains, but I find it very helpful for Kolsch yeast as racking drops out a lot of yeast. Also make sure you "shock and awe" sanitize your carboy if you had an infection before. 20 minute soak with cold water and 5 tablespoons of bleach will do the trick. Thoroughly rinse with hot water and sanitize as normal before use.

 

I primary for about 3 or 4 weeks then I cold crash for about 3 to 7 days. After that I bottle and let it condition for a month and then I let my bottles chill in the fridge for at least 2 days. This gives me crystal clear kolsch. But I really only care about clarity if I'm pouring for a friend.

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