Kolsch Strain slow to drop

[archibeckmj]

I brewed an AG Kolsch with mash at about 148 degrees. Pitched Wyeast Kolsch 1.5L starter at about 56 degrees. Let rise to 59 and have kept it at 58 to 59 for 2 weeks. Krausen formed by day 2. Still has 2-3 inch Krausen, wort is still quite cloudy with activity and slowly bubbling. Measured gravity today and is at 1.017, tasted good but a bit sweet - I want it to finish at 1.007 to 1.011. I turned up the temp to 65. I think I will give it another several days at that temp? Any other advice? Thanks!

 

[countchunkula]

I just brewed my first Kolsch. Extract. I fremented at 63ish. It got down to 1.008 after 13 days (maybe earlier, that's when I checked gravity and transferred to the keg). The krausen didn't fully drop, but the gravity was right and the beer underneath was clear and tasty.

I'm planning to lager it for a month in the keg and then serve.

 

[archibeckmj]

Thanks for the info.


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