Kolsch Beer

[Morrey]

I recently tried a Kolsch kit with DME and grains with WL liquid yeast in a starter in lieu of the dry sachet that came with the kit. I kegged the beer at week 4, conditioned it under refrigeration and applied 12 psi gas set and forget. Maybe 6 1/2 weeks total from primary to tap.

I can honestly say this is one awesome beer!! I told my wife this is likely among the best beers I have had, not only the best I have made, but among the best of any including commercial.

I have done additional reading on Kolsch, and the homebrew procedures are somewhat vague. Some say the best method is to primary at normal ale temps, but to secondary at lager temps. This is not what I did and both primary and secondary were about 70F. Only when I keg conditioned cold in my kegerator did the temps go below normal ale temps.

With all of this said, I am surprised that I made a beer that pleases me so much which is clearly not the true way it is made in Germany. My read is that this beer is an ale that is partially treated like a lager.

Is there anyone out there who can support my methodology of primary and secondary at the same ale temps? Thanks!!

 

[GrogNerd]

if it's awesome the way you made it and you can repeat the awesome consistently, I suggest you keep doing it that way

unless you're entering competitions, I wouldn't worry about style nor worry about any "true" way

I support any methodology that would make beer you enjoy

 

[Aristotelian]

You are in effect lagering it by cold conditioning it in the keg, so what you have described is not far off from the traditional method as I understand it. The traditional method might lager it a bit longer than you have described but I am guessing 2.5 weeks would achieve the bulk of the lagering effect.

 

[TurnipGreen]

I've been using temperature control for my Kolsch. Trying to keep the primary and secondary in the high fifties of low sixties thinking that would keep it all real clean. But I just used wlp Kolsch yeast for a wheat beer. That one is just sitting in the basement in the mid sixties right now and it taste pretty darn clean. So, I'm with you I don't think temp control is all that important with this style and yeast.

And I also love Kolsch. Easy to drink, simple, and clean. Simple grain bill, lower IBUs. There's nothing to hide behind with this style.

 

[Morrey]

I've been using temperature control for my Kolsch. Trying to keep the primary and secondary in the high fifties of low sixties thinking that would keep it all real clean. But I just used wlp Kolsch yeast for a wheat beer. That one is just sitting in the basement in the mid sixties right now and it taste pretty darn clean. So, I'm with you I don't think temp control is all that important with this style and yeast.

And I also love Kolsch. Easy to drink, simple, and clean. Simple grain bill, lower IBUs. There's nothing to hide behind with this style.

Agree with all the above. Kolsch has a delightful and bright taste, plus with a moderate ABV, a couple of pints is very enjoyable. As you stated well....there is nothing overly complex to hide behind with this beer. I am going to try another batch exactly the same with primary and secondary at 70F, then cold lagering in keg for around 3 weeks before applying gas. I'm impressed with this beer, so I don't want to venture too far off the track I have established.

 

[Mismost]

Just bottled up a Kolsch...made it because my wife wanted just a "regular type beer, fizzy and yellow". Very simple and like you say a just a nice little beer. The red head is happy, so it will be made again. Made it similar to yours, fermented in the 70's, used the dry yeast, and it came great.

I did add the zest of two small oranges...it's in there, but subtle.

 

[TurnipGreen]

Just bottled up a Kolsch...made it because my wife wanted just a "regular type beer, fizzy and yellow". Very simple and like you say a just a nice little beer. The red head is happy, so it will be made again. Made it similar to yours, fermented in the 70's, used the dry yeast, and it came great.

I did add the zest of two small oranges...it's in there, but subtle.

What dry yeast did you use? I just made one with k 97 and it's good but I definitely prefer WLP 029.