Lagering an Ale Yeast?

[OldStyler]

Hey guys,

I'm about to start two brews - one an over-hopped APA and the other a kolsch. However I'm using kolsch yeast for both. I've read people are lagering with the kolsch yeast??? I was planning on throwing the fermenting buckets into my basement where lately it's been sitting in the high 50s low 60s. I don't currently have the means for lagering - am I in trouble here? I don't know why I would have to lager with a cooler fermenting ale yeast...

Thanks!

 

[Schnibbz]

I'm in your area, and ferment my spotted cow clone using Wyeast Kolsch in the basement where temps are usually 56-58. It always ferment very vigorously.

 

[Stauffbier]

I'm in your area, and ferment my spotted cow clone using Wyeast Kolsch in the basement where temps are usually 56-58. It always ferment very vigorously.

I wouldn't call low 60's lagering, unless you're using Wyeast California Lager yeast or White Labs San Francisco Lager yeast as these two are "high temp" lager strains.. Otherwise I'd say your just doing a cool(ish) ale fermentation..

Just my 2 cents..

 

[OldStyler]

So we're saying that formal lagering with kolsch yeast is in fact unnecessary?

 

[NordeastBrewer77]

So we're saying that formal lagering with kolsch yeast is in fact unnecessary?

I don't think he said that. Traditional lagering is a cold secondary fermentation, it's done at temps ranging from the 40s down to freezing. Fermenting kölsch yeast in the high 50s isn't lagering, it's fermenting at appropriate temps. I think the manufacturers of yeast recommend a short lagering period with kölsch strains, but that's done after primary is complete.

 

[OldStyler]

Mmmk - I think I must have confused everybody...

Maybe this is better - I'm going to brew a kolsch and an APA with wyeast kolsch (2565). They're going to ferment in a room that sits in the high 50s, low 60s for about 5-6 weeks most likely. Then to the bottles/keg. Any problems with this, or is a lagering period necessary for this yeast?

 

[solbes]

The problem is that Kolsch yeast is notoriously unflocculent. Your setup sounds great for primary fermentation(3-4 would even be plenty adequate). The cold temps of lagering not only help condition the beer, but they are also a big help in dropping out the yeast. It does not work quite like a regular ale yeast where you can cold crash it in primary and expect relatively clear beer going into bottling bucket.

I like to lager in secondary for 3 weeks or so at 35-40. I have also added Isinglass to help drop the yeast. The combo of these two has led to 2 very clear and tasty Kolsch's.

 

[NordeastBrewer77]

As I said, I think the recommendation with kölsch yeast is to lager after primary is complete.