Cream Ale + Kolsch WLP029 lagering or condition fermentation ??

[2brew559]

Hello everybody!

Brewed a Cream Ale on Jan 03, 2014
Yeast: Kolsch WLP029
Estimated initial Gravity: 1.041
Estimated F.G.: 1.014
*Gravity sampled on Feb 1, 2015 Gravity 1.010 :rockin:
*Fermented @ 62F for 4/5 weeks
Ferm vessel: Spiedel 30L

**Note: I Bottle my beer IM NOT setup for kegs yet

**I set my temp controller to 48F on Feb 1, 2015 AFTER I hit my estimated F.G.

Question 1: How Long do I lager it/ condition it?
Question 2: Since I'm bottling my beer what do I need to do, example: add
yeast? bring temp of beer up? etc...?


Obviously this is my 1st time bringing the temp down of my brew before bottling so Im learning...

 

[McKnuckle]

At this point you're basically cold conditioning it; if you went closer to freezing one might call it cold crashing. But it's basically the same thing. I'd call it "lagering" only if you extended the period out for weeks. I'm not sure that's worth doing with the style of beer and Kolsch yeast. I know that Kolsch is known for clean lager-like results, but that doesn't mean you literally handle it like a lager. If you handle it like an ale, it will do its thing and be lager-like!

I've worked with Kolsch to produce a Vienna style "lager" (with 95% Vienna malt and a teeny bit of chocolate for color only). I also fermented between 62-64, then brought it up to 70F for a few days, and finally chilled for about a week then packaged (force carbed). The resulting beer is very clean and just about perfectly matched my hopes.

So after a cold period of 1-2 weeks, just bottle it with priming sugar and move the bottles to a warm space (70F). Leave for 3-4 weeks and after that, you'll have something to drink.

 

[2brew559]

McKnuckle,

Thank you Sir!!!
Thanks for the explanation makes total sense.. .so I will do as you suggest ..

By the way when I sampled the beer for my Gravity reading it had a very clean like lager beer taste and to me tasted very nice!. I let others sample the beer as wel lbut warned them its flat... till it gets carbed in the bottle. The comments were . .wow this tastes very good crisp and clean......!!!!


Thanks alot for your comment and help!!!!

 

[jbsg02]

Cream ale with Kolsch yeast... Spotted Cow clone?

 

[castillo556]

Everything MrrKunckle said.

Dirty little secret is alot of micro breweries use kolsch yeast for their (pseudo) lagers so they can more quickly free up their limited space.

I've used kolsch yeast for a marzen and a vienna lager.

Ferment at 58-60 F for 2 weeks (it's really slow but steady with airlock activity almost the whole two weeks) then raise to 70 F for a day or two then lager at 35-40 F for 2 to 3 weeks.

Is it quite a lager? No, but then again I know it's not and I am quite critical of my own work. It's pretty damned close though and other people have no idea and bottom line, it tastes great.

 

[okiedog]

With Kolsch yeast, I'd say lagering or cold conditioning certainly won't hurt. Even with a cream ale, a couple weeks will probably improve it.

 

[2brew559]

Guys and girls..
recipe is cream of crops but i made slight tweaks .. like I changed the yeast and I think the main base grain...
German Bohemian Pilsner
Flaked Corn
Rice: I used Minute Rice....

and used Bitter and Aroma Hops: Willamette.. I kept it simple..
Note: Im learning simple turns out to be best.. In my opinion..

I used Kolsch wlp029 yea I like to experiment..LOL sometimes works sometimes its all bad..LOL

 

[2brew559]

jbsg02

Its Cream of crops but changed from pale 2 row and yeast. .I used german pilsner and the wlp029