Kolsch

[cmjones97]

Recently bought the ingredients to make a Kolsch before I realized it needed to ferment at 60 degrees. Any suggestions for an alternative ale? I have Vienna and 2 row Pilsner malts. I also have several different specialty malts on hand.

 

[Staylow]

Recently bought the ingredients to make a Kolsch before I realized it needed to ferment at 60 degrees. Any suggestions for an alternative ale? I have Vienna and 2 row Pilsner malts. I also have several different specialty malts on hand.

No reason why you can't ferment a Kolsch at 67-68.

 

[TurnipGreen]

You can definitely make a solid kolsch at room temps.

I like kolsch a lot and I’ve done plenty with and without temperature control. From my experience it’ll have a little more bite, not quite as smooth at room temperature but still really good.

 

[Dog House Brew]

Made many, I like 029 warmer, 2565 cooler, and Giga 021 best all around.

 

[dmtaylor]

Just do it warm, it will still turn out good.

 

[SoCal-Doug]

Brew it. High 60's or even 72, will produce a good beer with 021 or 029. It won't be a Goffel or Riesdorf, it will just be a little funkier, but still better than your typical high-temp estery ale. Give it an extra couple-few weeks in the keg/bottles to mellow some.

Or... If you can, maybe put the fermenter in a tub ($7-ish at Walmart). Rotate out ice packs daily. Lots of simple tricks for knocking down fermentation temps. Find the coolest place in your house. Wet towel.