Kolsch fermenting question

[Brocster]

Hi everyone,

Yesterday I brewed a Kolsch and have a question around fermentation temp. There is a lot of conflicting info out there, and I respect this forum for providing input.

My Kolsch is a Partial Mash recipe using 3 lbs Pils DME, 4.5 pounds German Pils 2 Row, .5 Munich 10 and .5 Caramel 10.

150 mash for more fermentables - 170 sparge as usual.

90 minute boil with 2 ounces Chech Saaz hops at 3.4% at 60 minutes for IBU of 21.


Using White Labs Kolsch Yeast - and here is the question. Everything was spot on for OG - what temps should the primary fermentation and secondary be at? In general info on the Kolsch style, after fermentation starts, I have seen where primary should be in the low 60's with secondary resting at 55-60. Yet, other information, especially around White Labs, suggests typical Ale temps througout, mainly in the 65 -70 range. I even saw one recommendation for 72 degrees for the primary... so, I am a little confused.

What would you recommend? I appreciate any feedback since I would really like this attempt to work out as best as can be.

Thanks!!

 

[llazy_llama]

Straight from the White Labs website:

Optimum Fermentation Temperature: 65-69°F
Does not ferment well less than 62°F, unless during active fermentation.

I'd say mid 60's would be perfect. Secondaries are overrated.

 

[jordanpace]

I have a kolsch fermenting right now with the same white labs yeast.

I have it going at 67°F and its coming out very well.

 

[Brocster]

Thanks guys...that is what I was thinking, but I was getting a little information overload (my own fault). I'll keep it at mid 60's.

Any suggestions on how long in primary versus secondary and/or cold crashing? I usually brew IPA's to Stouts and leave on the primary longer. I am less concerned about taste (I'll go 4 weeks till kegging), but just want to get the color, clarity and style right.

I typically put in carboy to clear for a week or more..but read a lot on here how secondary's are not that needed......

 

[llazy_llama]

4 weeks primary, no secondary, cold crash optional but encouraged for this style. If you do a long primary and a cold crash, that stuff should be crystal clear when you pour. It'll be even better if you used Irish Moss or Whirlfloc in the boil, but it's a bit late to be thinking about that now.

 

[Brocster]

It'll be even better if you used Irish Moss or Whirlfloc in the boil, but it's a bit late to be thinking about that now.

Having a few of my Smart-Ass Ales while brewing last night forced me to enjoy listening to the Dark Side of the Moon, and to see my bottle of Irish Moss sitting on the table next to my burner, unopened, when I woke up this morning. Damn beer made me forget to add it again!

 

[Tremblay]

I used White Labs in my kolsch I brewed exactly 2 weeks tomorrow, room has been at 68-69 the whole time, up until Saturday it was still bubbling, I did use yeast nutrient and Irish moss.. but I cant believe how long the fermentation has been going on for, might leave it in for another week and then throw it in the fridge for another 2 weeks at 4 degrees, what d'y'all think? from what Ive heard its quite important to 'lager' a kolsch.

 

[pjj2ba]

I've got a Kolsch going right now. I started it a 60 F with no problem (WLP 029), from a fresh starter. After it slowed down, I moved it up to 62 F.

 

[Brett3rThanU]

For my Kolsch I fermented at 66F for a week, then racked to the secondary. In the secondary I dropped the temp 3F every day until the temp was 35F and let is sit for the remaining 3 weeks at that temp. Won a bronze metal for this beer and am about to brew it again