Hi,
I brew extract/partial mash, and for all my previous beers I've used tap water. I fill the kettle the night before and add a crushed 1/4 Campden tablet. I usually let fermentation run for two weeks, starting on the low end of the desired temperature and letting it rise to around 70 near the end. Then I cold crash to 34 degrees over a three-day period - dropping the temperature 6 degrees every 12 hours. That's mainly to let my mini-fridge "rest" so it isn't running constantly during the 36 degree drop. Once it hits 34 I add gelatin finings and let it sit for a week or so before kegging.
I'm going to brew an extract kit Kolsch for my next beer, using Imperial Dieter yeast. This will be the "lightest" beer I've brewed, and I have a few questions.
1) Per recommendations in this forum, I'll be using distilled water instead of tap - should I still add a 1/4 Campden tablet?
2) The instructions say to secondary condition for 2-4 weeks. I plan to let it sit at 34 degrees for four weeks and I intend to add gelatin finings as always. Does it matter at all if I add the finings as soon as the beer reaches 34 degrees like I usually do?
3) In reading about true lagering, I've seen recommendations of lowering the temperature gradually; perhaps only five degrees or so a day. Since Dieter is an ale yeast, I was planning to do my standard twelve degree a day drop. Is that alright or should I do a more gradual decrease for this beer?
Thanks as always for your help!
I brew extract/partial mash, and for all my previous beers I've used tap water. I fill the kettle the night before and add a crushed 1/4 Campden tablet. I usually let fermentation run for two weeks, starting on the low end of the desired temperature and letting it rise to around 70 near the end. Then I cold crash to 34 degrees over a three-day period - dropping the temperature 6 degrees every 12 hours. That's mainly to let my mini-fridge "rest" so it isn't running constantly during the 36 degree drop. Once it hits 34 I add gelatin finings and let it sit for a week or so before kegging.
I'm going to brew an extract kit Kolsch for my next beer, using Imperial Dieter yeast. This will be the "lightest" beer I've brewed, and I have a few questions.
1) Per recommendations in this forum, I'll be using distilled water instead of tap - should I still add a 1/4 Campden tablet?
2) The instructions say to secondary condition for 2-4 weeks. I plan to let it sit at 34 degrees for four weeks and I intend to add gelatin finings as always. Does it matter at all if I add the finings as soon as the beer reaches 34 degrees like I usually do?
3) In reading about true lagering, I've seen recommendations of lowering the temperature gradually; perhaps only five degrees or so a day. Since Dieter is an ale yeast, I was planning to do my standard twelve degree a day drop. Is that alright or should I do a more gradual decrease for this beer?
Thanks as always for your help!