Secondary Fermentation and Clarity

[HoppyHawks]

Hi all,

I brewed my first kolsch with WP029 yeast and left it fermenting in the primary at around 55F degrees for about 10 days. Today I brought it up to 65F degrees for diacetyl rest.

My original gravity was 1.053 and the gravity right now is reading 1.012. This is right around what I expected the final gravity to be, so I plan to transfer it into the secondary in the next 3-4 days. Below are a few questions I have around next steps for my first kolsch concoction

1. Is it okay to add sterile gelatin water into the secondary carboy before I transfer the beer to it? Should I do this after I have already added the beer to the carboy instead?

2. I only have access to my 55F degree storage unit or my 65F degree apartment. Which is best for storing the beer in the secondary?

3. When I bottle the beer, should I store it at 55F, 65F or stick it in my fridge to lager it? Can I still lager it if it's already in the bottle?

This is my first post and my 4th batch. Any feedback would be extremely helpful!

 

[Pappers_]

Hi and welcome to HBT!

I think WLP029 is an ale yeast and intended to ferment at ale temps - 55F is a little low for it, although it sounds like it fermented fine. I might consider moving it into your 65F apartment for a few days before transfering to secondary, just to see if the yeast are really done.

1. Is it okay to add sterile gelatin water into the secondary carboy before I transfer the beer to it? Should I do this after I have already added the beer to the carboy instead?

After you are sure fermentation is done and you are just clarifying the beer, then rack to secondary first then add the gelatin.

2. I only have access to my 55F degree storage unit or my 65F degree apartment. Which is best for storing the beer in the secondary?

Post fermentation, either temp is fine, I would go with whatever is most convenient for you.

3. When I bottle the beer, should I store it at 55F, 65F or stick it in my fridge to lager it? Can I still lager it if it's already in the bottle?

If you are bottle conditioning it, carbonating it in the bottle, you will want to store the beer at room temperature, 65F or greater, to help the yeast finish their job. Then after its carbonated, store it at the cooler temp. After the bottles are carbonated, you can also lager it at the refrigerator temp, it will help clear or clarify the beer, too.

Good luck, let us know how it turns out!

 

[d3track]

Just an option for you- if the fermentation is complete after you bring it to 65, crash/lager in your fridge for a week. You should have nice clear beer to bottle (should be plenty of yeast still, I think, has worked to me before in that timeframe) and you don't have to transfer.

 

[HoppyHawks]

Thank you for the feedback!

d3track-I wish I had room in my fridge for my the carboy

Pappers-I will follow your instructions and report back on the clarity and taste. Thanks!

 

[javaking]

The recipes I've done which call for gelatin had me boiling the water w/ gelatin and then adding it to the secondary before I racked from the primary. I figure it's similar to how you add priming sugar, then rack your beer to the bottling bucket before bottling. This way you know that the gelatin is homogeneously mixed throughout the beer.