I brewed a batch of an amber beer with a Kolsch yeast (WYeast 2565). Why? Because I had a big starter (4 quarts) and didn't feel like making a traditional kolsch.
It's an 11g batch that I brewed two weeks ago tomorrow. It took off within hours, but still has a full krausen! I'm worried because it's basically an open fermentation (12g bucket with loose fitting lid), and I rarely leave beer like that for more than a week, but don't want to transfer until fermentation is basically done.
SO.....is this normal for Kolsch yeast? And should I worry and transfer? Or forget about it for another week?
P.S. It's in a temp controlled freezer with probe taped to the bucket, set at 60f (the recommended temp for this yeast).
It's an 11g batch that I brewed two weeks ago tomorrow. It took off within hours, but still has a full krausen! I'm worried because it's basically an open fermentation (12g bucket with loose fitting lid), and I rarely leave beer like that for more than a week, but don't want to transfer until fermentation is basically done.
SO.....is this normal for Kolsch yeast? And should I worry and transfer? Or forget about it for another week?
P.S. It's in a temp controlled freezer with probe taped to the bucket, set at 60f (the recommended temp for this yeast).