High post primary temp- WLP 029 Kolsch

[ChasonNewsome]

Hey fellow brewers,

So I’ve primary fermented a kolsch pitched with WLP029. Primary fermentation was ~58 degrees. Post fermentation it got really steamy for a couple days and got up to 75. I know off flavors can develop depending on the temp during active primary, but what about post primary?

Thanks in advance

 

[IslandLizard]

Although 75F may be a little high for these "hybrid yeasts," I doubt it has any adverse effects after fermentation has (about) completed.
At least you did a thorough Diacetyl rest.

How do you control your ferm temps?

 

[ChasonNewsome]

I was certainly planning on doing a rest, just not so high haha. I typically temp control in a bathroom since it’s cool. This is my first beer in need of lagering, so I redid a fridge that was sitting in my cellar and haven’t put temp control on it yet. So I currently turn the fridge back and forth between temp controls to maintain my ferment temp, a bit annoying currently.

 

[hottpeper13]

Just turn on the fridge to highest setting and put the temp control on the fermenter with an insulation wrap. I don't think you hurt the beer at all, maybe took it down a few more gravity points then intended.

 

[Upthewazzu]

The interesting thing about WLP029 is that it's recommended temp range is actually pretty high for a Kolsch yeast (65°-69°). 75° isn't going to hurt it as long as primary fermentation was completed. FWIW, I love this yeast. One of the best beers I've ever made was 100% locally grown pilsner and Perle hops with this yeast. It was incredible. Pitched at 62° and raised to 66° over the course of a week.

 

[RPh_Guy]

Hm. I used WY2565 Kolsch and got a fair amount of banana flavor warming it up into the mid 70s after primary. It was actually pretty good, just unplanned.

 

[couchsending]

Wlp029 and 2565 are pretty different strains. I believe wlp029 is the Fruh yeast. Making a Kolsch with the Imperial version of 029 right now actually.

FWIW what a lot of people consider to be one of the gold standard Kolsch’s in the US, Chuckanut, is fermented at 65 primary. Their Kolsch yeast came from Europe and supposedly no one else in the US has it?? Maybe 2575?