Can low fermentation temperatures create off flavors?

[kiwipen]

I've got a kolsch (Wyeast 2556) fermenting at 57,7F/14C. Could the low temperature create any off flavors? Or will it just ferment slower and leave a cleaner taste?

The temperature range for the yeast is 56F-70F/13,3-21,1C.

 

[Yooper]

If you're in the temperature range for the yeast, in general the lower the temperature is, the "cleaner" the flavor. The higher temperature will produce more fruitiness.

Of course, there are exceptions. For example, S05 gets notably "peachy" at under 64 degrees, but fairly clean at 68 degrees.

I like that strain at 56 degrees, so I think it'll be great.

 

[dmtaylor]

will it just ferment slower and leave a cleaner taste?

Yes. Keep it cool and be very patient. Give it a good 6 weeks to finish.

 

[kiwipen]

Yes. Keep it cool and be very patient. Give it a good 6 weeks to finish.

Six weeks at the same temperature? I've been thinking about raising the temperature slowly as it ferments to help the yeast finish.

 

[dmtaylor]

Sure, that's not a bad idea actually.

 

[helibrewer]

Six weeks at the same temperature? I've been thinking about raising the temperature slowly as it ferments to help the yeast finish.

You can walk that up to 60-62 after 3-4 days

 

[Lefou]

The last experimental brew in my signature line was fermented with WLP029 between 58F-62F for about three weeks.
It was bottled on the twenty-second day after two to three extra days of warmer ambient temps around 66F. The raw ale had a post-ferm gravity of 1.004 and turned out well with a few fruity notes prior to bottle conditioning. I am eager to see how the flavor and aroma notes of the finished beer turns out.
The wife bought me a temp-controlled cooler and this is going to be my lager ferm chamber going forward. I can't wait to play with this during the summer using my favorite lager yeast (WLP830), Kolsch yeast, and Voss kveik.

According to the White Labs description, Kolsch yeast doesn't ferment well below 62F. I wanted to push this a bit knowing my master bedroom sits at 62F during the wintertime. So...
I intentionally under-pitched a small .5l liquid starter and put the beer in my bedroom to chug along near 62F. It had a 12-16 hour lag, then took off well for about 4-5 days, then the krausen dropped. As far as I can tell, it then exhibited the behavior of a bottom fermenting lager yeast. When a light was shone through my glass carboy small bubbles were still in evidence rising to the surface even though airlock activity had mostly stopped days earlier. On the other hand, the finished raw ale was well attenuated as it went from 1.044 to 1.004. It was a bit fruity to my nose and left a small hop aftertaste, as it should do.