Which would you save? The Pilsner or the Kolsch?

[QJoshH]

I'm making the transition to all-grain, and I was so excited to try out my new 10-gal cooler conversion mash-tun with a partial mash that I forgot to check the capacity of my freezer... just got the freezer and hooked up a Johnson unit two weeks ago. Now my Kolsch is out there happily fermenting away in the secondary at 55 degrees (beginning week three), while I've got 5 gallons of Papazian's Top Drop Pilsner sitting in the house at 80 degrees. Can't fit them both in the freezer, so I have to make a choice. I pitched the pilsner yeast at about midnight... what would you do? The Kolsch is Palmer and Zainesheff's recipe, and they recommend 4 weeks before bottling. Tasted great when I racked it to secondary tonight, so I hate to bottle it too early if another couple of weeks will make a big difference. On the other hand, how long can this Pilsner sit at 80 degrees before it develops nasty off flavors?
What would YOU do?

 

[thatjonguy]

Swap it out, the pils MUST be in the cold. Hopefully it is not too late.

The beer will let you know when it is ready. Just because the recipe says 4 weeks, does not mean it takes four weeks. If it tastes good, bottle it up.

 

[ShaineT]

Swap it out, the pils MUST be in the cold. Hopefully it is not too late.

The beer will let you know when it is ready. Just because the recipe says 4 weeks, does not mean it takes four weeks. If it tastes good, bottle it up.

+1 put the Pils in the cold and swamp cool the kolsch

 

[Qhrumphf]

I've made a kick-ass Kolsch in a swamp cooler. Takes a lot of ice, but you can ferment cold and then pseudo-lager in a swamp cooler. Pils in the ferm freezer 100%.

 

[QJoshH]

Thanks all. At this point I've got to get some sleep before the kids wake up (it's 2am, they'll be up at 6). Pils is in the freezer, Kolsch is in the utility room at 80. I'll most likely bottle tomorrow night... don't have anything else to put it in.