Carbing my Kolsch

[Brett3rThanU]

My Kolsch has been at 35F for the past 3 weeks now so it's time to bottle. I didn't cold crash it, but instead gradually adjusted the temp down 3-4 degrees each day until I got it to 35F. Looking at it right now, it's still pretty cloudy (WLP029 yeast). My plan is to warm the beer back up to 65F and bottle it, however since it's still cloudy, do you think I need to add more yeast at bottling time, or should I be okay without?

 

[spage]

You'll be fine with the yeast that is still in suspension, even if your beer is clear there should be enough left to bottle condition.

Some lager yeasts just don't flocculate well and need filtering to get a crystal clear beer, even with cold crashing. However are you sure it is yeast in suspension? Or does the beer have a chill haze? You'll find out when you warm it to bottle.

 

[boydak]

You'll be fine with the yeast that is still in suspension, even if your beer is clear there should be enough left to bottle condition.

Some lager yeasts just don't flocculate well and need filtering to get a crystal clear beer, even with cold crashing. However are you sure it is yeast in suspension? Or does the beer have a chill haze? You'll find out when you warm it to bottle.

Wlp029 is not larger yeast

 

[Brett3rThanU]

I don't know if it's chill haze or if it's yeast still in suspension. Like you said, I guess I'll find out when I warm it up. Better have some yeast on hand if needed...

 

[Minky]

I much prefer Wyeast 2565 for Kolsch. It will ferment at 60 deg. or less, where the WLP029 hits a brick wall at 62. I also think that the 2565 drops out faster and more completely.

 

[spage]

Wlp029 is not larger yeast

Doh!!! I saw "35F for 3 weeks" and made assumptions

Carry on...

 

[TwoHeadsBrewing]

My Kolsch fermented for 4 weeks, and I conditioned in the keg for another 2 weeks WITH gelatin finings. It is just now getting clear, at about 4 weeks in the keg. I used WLP029 on this one, and it just doesn't clear fast. I've heard of many people lagering their kolsch for 6 weeks before they start drinking it. I for one, don't care whether it's cloudy unless I'm going to enter it into competition.

 

[dec]

I have a Kolsch in a secondary right now and was trying to take a few pictures last night to identify some things so I can learn more about the process. This is my first home brew. I couldn't get the pictures to come out since the reflection of the glass carboy and the darkness of the basement combined with the overhead lighting weren't helping and I didn't want to disturb it too much.

It's been in the secondary about a week now after just about two in the primary. On the top it looks like what I'm assuming are CO2 bubbles. They are in very small patches and size and are white in color. I'd estimate each is about a 1/4 of the size of a dime if not smaller.

And looking into the side I can see very small chunks in suspension. They really don't seem to be floating to the surface or wanting to sink. I looked at this late last night but I recall them being gray in color and very small but noticeable.

 

[Zenman]

WLP029 hits a brick wall at 62.

As in 62 is to cold for it and it drops out? Since it is an Ale yeast, and the one I chose for my next Kolsch I'll be doing in a few weeks I am curious. I was planning on a 3 week primary around 65-68 and then bottle, wasn't going to lager.

 

[Zenman]

never mind i found my answer in this thread https://www.homebrewtalk.com/f37/kolsch-beer-fermentation-119700/

 

[macabra11]

I am having the same problem with my Kölsch. Read this thread for some tips on finings and other methods to try. https://www.homebrewtalk.com/f36/koelsch-not-clearing-what-now-120296/ I went with the Wyeast 2565, btw.

 

[Brett3rThanU]

Thanks for all the replies guys, but my main concern isn't with it being cloudy. I'm not entering it into a comp. or anything, I just wanted to know if I should add more yeast at bottling time or if it'll carb up fine as is.

 

[macabra11]

Carb as is. No need to pitch more yeast.

 

[ArcaneXor]

Koelsch will clear by itself. I usually add a bit of gelatin to help it along, but beyond that it just takes time... Koelsch is also one of very few beers I secondary to speed the process up a little bit.

My standard Koelsch fermentation looks something like this:

2 weeks primary starting at 64 degrees, ramping up to 70 degrees as activity slows.
Rack to secondary onto gelatin. Cool secondary as far down as is feasible (usually 40-45 degrees for me), and keep it there for 10-14 days.
Then bulk condition at room temperature (about 75-78 degrees for me) until transparent (i.e. you can see the yeast bed in the middle of the Better Bottle clearly when shining a flashlight through the bottle - usually another 1-3 weeks). Then bottle.

If you have the ability to keep the secondary cold for the entire conditioning phase, by all means do that instead of going back up to room temperature - it'll work faster that way.

If your Koelsch stays cloudy, it's a matter of recipe or process (i.e. using wheat malt, not achieving complete conversion, too much protein, etc).

 

[Brett3rThanU]

So after warming it up to 68F, the beer is still cloudy. Should I play it safe and add some US-05 to the bottling bucket? Is that the procedure? Simply mix some dry yeast into the bottling bucket?

 

[boydak]

I would not at more yeast. I think it will carb fine.

 

[ArcaneXor]

You don't need to add more yeast. Koelsch is a 12-plato beer, too low for substantial yeast death due to ethanol poisoning. Cloudiness has nothing to do with how well the beer will carb.

 

[Brett3rThanU]

Thanks guys, I bottled as is. Tasted pretty good flat/warm/unaged.