kolsch temp question

[gierman1978]

i have my kolsch with wyeast liquid in a primary in the closet at a pretty constant room temp of 59 degrees, after a week or so i am gonna rack to secondary. i am a little confused on this step having read many mixed reviews, should i leave the secondary in the same place then cold crash after a week or so? or should i throw the whole secondary in the fridge for a while?

 

[Nateo]

Is there a reason you're going to rack to secondary after a week? I would just leave it in primary for a few weeks, then bottle it. Secondary fermentations are really more of a Lager-beer thing, and aren't really necessary for ales.

If you want to get really techy about it, here's what Noonan has to say about secondary fermentation:
"The duration of the secondary fermentation and the temperature at which it should be conducted are determined by the matotriose and dextrin content of the post-kraeusen beer. If its reduction in density has naturally slowed and the hydrometer reading is still about one-third the value of the original wort reading, then the beer is rich in dextrins. It should be fermented out in the secondary at 33-41* depending on the temperature preferences of the yeast strain, for at least fourteen days. When the post-kraeusen density is much less than one-third the value of the wort density, it indicates that the beer is lacking in dextrins and should undergo a secondary fermentation at 34-37* for not more than ten days before the temperature is reduced for lagering. Lagering times will also be shortened.

 

[gierman1978]

thanks for the input, ive just heard that secondary fermentation is neccesary forthis beer, a kolsch to clear it up a little, so u think i should just leave it the primary for a few weeks, cold crash then bottle it? right now its in a 58 degree colset its been 48 hours and bubbles are about three seconds apiece, i am interested in maybe warming it up a little to get a litte fruity flavor for the wife though. i could probably get a room temp about 65, would that throw the fermentation off at all. by the way this is only my second batch, first belgiun wit turned out great, i cant beleive it took this long to find this hobby, im hooked!