luckybeagle
Making sales and brewing ales.
I brewed my go-to Kolsch, but this hot weather is making my fermentation chamber/beer take forever to get down to 60F (pitching temp with WY1007). I'm currently sitting at 69F and am thinking about turning it into a Belgian Blonde instead. I've got WY 3522 slurry in the fridge and routinely ferment that yeast at 68 or so. I just am worried about letting it sit overnight--if I did that, I wouldn't pitch until hour 16 or so post fermentation (currently it's hour 6).
If I scrap my Kolsch plans and go to Belgian Blonde, I would boil a pound of sugar in some water for 15 or so minutes and add it to the carboy to add a little alcohol and lighten the body. But I'm not sure if my Kolsch grist will adapt well. Thoughts?
6lbs Pilsner Malt
4lbs Vienna Malt
1lb White Wheat Malt
3 oz Acidulated malt
(1lb table sugar)
OG would be 1.066
BU:GU ratio would be 0.34 (stylistically fine)
25 IBU
I've never used Vienna malt or acidulated malt in a Belgian Blonde. Should I just wait and pitch my Kolsch yeast tomorrow, or make these adjustments and go Belgian Blonde???
If I scrap my Kolsch plans and go to Belgian Blonde, I would boil a pound of sugar in some water for 15 or so minutes and add it to the carboy to add a little alcohol and lighten the body. But I'm not sure if my Kolsch grist will adapt well. Thoughts?
6lbs Pilsner Malt
4lbs Vienna Malt
1lb White Wheat Malt
3 oz Acidulated malt
(1lb table sugar)
OG would be 1.066
BU:GU ratio would be 0.34 (stylistically fine)
25 IBU
I've never used Vienna malt or acidulated malt in a Belgian Blonde. Should I just wait and pitch my Kolsch yeast tomorrow, or make these adjustments and go Belgian Blonde???