bobbytuck
Well-Known Member
- Joined
- Apr 12, 2010
- Messages
- 310
- Reaction score
- 51
Just made a Kolsch with the special edition Wyeast 2575 -- "Kolsch II".
9 pounds of German Pilsner, Tradition + Hallertauer hops.
Mashed @ 151F for 90 mins. Mash-out @ 170 for 10 mins.
90 minute boil. 60 and 30 minute additions.
5.5 gallons post boil. (I was anticipating post-boil OG of 1.049 or so. Not sure what happened, but my post boil OG was 1.062. I mashed with 1.5qt/pound -- so it was thin. Barley crusher default crush. Fly sparged for an hour and half to get 7.5 gallons pre-boil OG @ 1.046 --> post boil: 1.062.)
I pitched @ 63F and then cooled overnight to 56F.
My question: what's the best way to ferment? Leave at 56F for the entire fermentation? Ferment @ 56F for 7-10 days and then let it warm to ambient (64F)? I know I'm looking at 73-77% attenuation, but I want to make sure it does what it needs to do -- even at 56F or so. Not sure if it's best to go 90% at the cooler temp and then gradually ramp up to ambient to finish it out?
I figure this won't be as dry as I'd hoped due to the higher starting gravity. (Imperial Kolsch?)
I've never used this yeast, but should I expect the normal two weeks in the primary -- or do the cool temps mean I might have to leave it another week or so?
9 pounds of German Pilsner, Tradition + Hallertauer hops.
Mashed @ 151F for 90 mins. Mash-out @ 170 for 10 mins.
90 minute boil. 60 and 30 minute additions.
5.5 gallons post boil. (I was anticipating post-boil OG of 1.049 or so. Not sure what happened, but my post boil OG was 1.062. I mashed with 1.5qt/pound -- so it was thin. Barley crusher default crush. Fly sparged for an hour and half to get 7.5 gallons pre-boil OG @ 1.046 --> post boil: 1.062.)
I pitched @ 63F and then cooled overnight to 56F.
My question: what's the best way to ferment? Leave at 56F for the entire fermentation? Ferment @ 56F for 7-10 days and then let it warm to ambient (64F)? I know I'm looking at 73-77% attenuation, but I want to make sure it does what it needs to do -- even at 56F or so. Not sure if it's best to go 90% at the cooler temp and then gradually ramp up to ambient to finish it out?
I figure this won't be as dry as I'd hoped due to the higher starting gravity. (Imperial Kolsch?)
I've never used this yeast, but should I expect the normal two weeks in the primary -- or do the cool temps mean I might have to leave it another week or so?