My wort is done (Pilsner and Carapils malts). I pitched Wyeast Kolsch yesterday. Recipe says 18C/64F until fermentation complete and then 3 weeks at 12C/54F.
I have 3 Qs;
1. The Wyeast smack-pack didn't swell up after a couple of hours at 21C/70F so I pitched anyway. I'm told it will just be slow to get going, any advice?
2. The Wyeast didn't smell 'yeasty' but I understand that's ok - its a kolsch thing, is that OK?
3. Some other threads around here suggest different temps and longer cold conditioning. I don't have a fermenting fridge but its winter here and will be sub 5C/41F for most of January. What might give me the best results?
[Background: I normally brew ale-style beers and have been doing so for 18 months with good results. My brewhouse is an unheated garage]
I have 3 Qs;
1. The Wyeast smack-pack didn't swell up after a couple of hours at 21C/70F so I pitched anyway. I'm told it will just be slow to get going, any advice?
2. The Wyeast didn't smell 'yeasty' but I understand that's ok - its a kolsch thing, is that OK?
3. Some other threads around here suggest different temps and longer cold conditioning. I don't have a fermenting fridge but its winter here and will be sub 5C/41F for most of January. What might give me the best results?
[Background: I normally brew ale-style beers and have been doing so for 18 months with good results. My brewhouse is an unheated garage]