First starter and temp control

[HornedFrogBrewer]

So this last batch is the first time we used a yeast starter and also the first time we have controlled the fermentation temperature. The recipe is a Kolsch repeat so it is interesting to see how the two batches are different so far.

The first batch tasted great and was a crowd favorite but the fermentation was never violent and seemed to finish off pretty quickly since ambient temp was in the mid 70's.

The second batch (with starter and set at 60F) was only 24 hours in and there is blowoff on the lid, in airlock and a little on the inside of the freezer. The lid has some serious pressure on it.

I just found it odd that the starter and lower temperature resulted in a much more vigorous fermentation than the 1st batch. I would have thoughy the high temps on the initial batch would have been more violent but it appears Wyeast Kolsch and a starter love 60F.

 

[MachineShopBrewing]

Its as simple as pitching more yeast this time by building up the culture with a starter. That is why you are noticing a more vigorous fermentation.

 

[boostsr20]

What yeast? White Labs doesn't suggest going below 65 for their Kolsch yeast but yeah, going in with the proper amount of yeast ensures a quick/strong fermentation.

 

[MachineShopBrewing]

White Labs doesn't suggest going below 65 for their Kolsch yeast

You can pretty much throw out the yeast company temp recommendations. There are a lot of brewers who ferment well outside of those guidelines. They also say to pitch at 75 and then lower the temp.

 

[HornedFrogBrewer]

Its Wyeast Kolsch 2565, the first batch without temp control or starter used White Labs WLP029. Other than that the only difference was an additional 4 oz of honey. The first batch used about 8 oz whereas this new one has 12 oz.