New Guy Kolsch Fermentation WWYD

[Immocles]

Hokay, thanks. Maybe I’ll give it an extra couple weeks in the fermenter. I guess when I was thinking six weeks, I was taking four weeks in the fermenter and adding the bottle conditioning into the equation. I’ve got plenty of other projects that I’m fine leaving it in the bubbler for extra time since I would rather see it fall.

Thanks again, I appreciate the help, folks.

 

[Soulshine2]

Hey folks, kinda have a follow up question on this project

It's been 7 days, I plan on taking a gravity measurement later this evening and on Monday afternoon before work, and my question is that if the gravity holds steady, should I just leave it where I have been fermenting for the remainder, or will I have any adverse effects by moving it to the basement for an additional 2-3 weeks in the fermenter before bottling? winter temps down there have been high 40s low 50s pretty steady, and I don't see that changing much during the rest of January/February (possibly slightly colder, if anything ). It seems to be happy where its at, but the space would be nice to have back for say, a different brew(s) to ferment...

Thanks!

If the gravity is both stable and the target finish. Leave the airlock on it to finish. Lower the temp to cc it.

 

[Immocles]

Sorry to keep kicking up my own thread!
Is this a type of yeast that I could harvest and reuse? The opt temperature for it is kind of right in my basements wheelhouse, so I have been browsing various informations about reusing yeasts. If so, is it basically leaving a bit of beer on the cake, swirling, and putting it into a sanitized jar for future use in a starter?

 

[dmtaylor]

Oh yeah, for sure you can reuse it.

 

[Immocles]

Poured the first bottle of this kolsch tonight. Tastes wonderful! Absolutely perfect with a couple olives floating in the glass. Excellent change of pace from the hoppier ales I’ve made while waiting for it to do its thing. Keeping the cases in the coldest corner of the basement (~45F)in hopes that it only gets better and better.

Thanks again for the responses and input!

 

[Bilsch]

Wait.. what? Olives in a Kölsch?

 

[Immocles]

I drop a couple olives in most beers. It just works for me.

 

[dmtaylor]

I drop a couple olives in most beers. It just works for me.

Okay, now you've lost me. And probably everybody else too. But to each their own!

 

[Immocles]

Maybe it’s a regional thing. It’s pretty common around the small towns in the area.

 

[daveMN]

Maybe it’s a regional thing. It’s pretty common around the small towns in the area.

I've seen it in northern Minnesota bars, usually in a Miller Lite. Try the kolsch without the olives. It's a great style.

 

[dmtaylor]

*nom* *nom* *nom*.... "Tastes like olives."

Yeah, try it without olives.

 

[Lefou]

Wait.. what? Olives in a Kölsch?

Years ago, my dad would joke about some guy who swore by brined peanuts and PBR. Not IN the beer, though.
Me, I like those chewy bread pretzels with beer. Part of it is the salt I reckon.

 

[Bilsch]

I would love be there to see it when a random American in a Kölsch bar asked a Köbe for his stange mit oliven.

 

[Immocles]

Hah I didn’t dump them in the first couple.

 

[balrog]

Oh the horror! Olives in beer! What's next?! Lime??!!

Wait...