Kolsch lagering times

[macabra11]

OK, so I brewed and organic Kolsch and it is getting close to being ready to transfer to secondary. I tried to ferment at 60 degrees, but the best I have been able to get is in the 62-64 range (mostly 64). What sort of effects might I notice from this high of a fermentation temp? I plan on putting this in my lagering fridge for 5 weeks and stepping it down 5 degrees/day until I get to about 35.

 

[GreenwoodRover]

Why the steps?
I have one on tap that was brewed Mid Maech. Fremented 2 weeks at 60, then crash cooled in the primary for 3 days at 34 to clear it. I racked it to a keg for 3 additional weeks at 34-40ish (my sanyo kegerator tends to fluctuate a bit) before I put it on the gas to carb. After a week of carb it was delicious. It's been flowing for about 2 weeks now.

 

[menschmaschine]

Why the steps?

Here's a quote from Brewing Science and Practice, 15.2.3- Lager Methods regarding reducing the temp to lagering temps:

A sudden fall in temperature must be avoided or the shock may induce the yeast to excrete protease enzymes that could be detrimental to foam stability.

This is the only reason I've seen explaining why not to cold crash for lagering and there are probably other factors at play for whether or not this would occur, but it's at least a possibility.

 

[Mad_Milo]

OK, so I brewed and organic Kolsch and it is getting close to being ready to transfer to secondary. I tried to ferment at 60 degrees, but the best I have been able to get is in the 62-64 range (mostly 64). What sort of effects might I notice from this high of a fermentation temp?

You'll get a bit more of that wonderful floral/fruitiness that is the hallmark of Kolsch yeast. This isn't your normal light ale.

 

[macabra11]

Here's a quote from Brewing Science and Practice, 15.2.3- Lager Methods regarding reducing the temp to lagering temps:



This is the only reason I've seen explaining why not to cold crash for lagering and there are probably other factors at play for whether or not this would occur, but it's at least a possibility.

This is what I have read too. That is why I am stepping the temp down gradually. It is only going to take 5 days to go from 60 to 35 degrees. Why risk it? I am conditioning this for brilliant clarity and competition.

 

[mmb]

You'll get a bit more of that wonderful floral/fruitiness that is the hallmark of Kolsch yeast. This isn't your normal light ale.

With the caveat that WLP029 Kolsch Ale optimum fermentation temp is 65° - 69°F and White Labs says you don't need to go to 60° and below to get a clean beer from the WLP029 strain.

 

[macabra11]

With the caveat that WLP029 Kolsch Ale optimum fermentation temp is 65° - 69°F and White Labs says you don't need to go to 60° and below to get a clean beer from the WLP029 strain.

I used the Wyeast Kolsch strain, not White Labs.

 

[lzotarelli]

I was wondering if any of you have pitched yeast with the bottle conditioning after lagering period?