There is absolutely no reason to do anything but a single infusion on this style, anywhere between 148-152. Any decoction would be pointless.
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With gelatin, the colder the better. And you want to give it a few days to work.
So I would add it during the last week of lagering.
It might turn out to not be necessary. If you can hold it at 34 for a month it will probably drop crystal clear all on its own (assuming good mash pH, full conversion, no other issues).
This...although your yeast selection may make a difference. I seem to remember hearing that the White Labs Kolsch yeast is a b**** to clear...or maybe it was the Wyeast version...whatever the case Im doing a side by side next week with those yeasts! I will report results.
before I got my refractometer I used a steel cocktail shaker immersed in ice water to cool the sample. Took about 2 minutes and I always checked with 10-15 min left in the boil and just called it close enough. That also left me with enough time to make any necessary changes. I love my refractometer though.
Exactly what I do. I wish I could get an accurate reading with my refractometer, but I've given up on it.
Put 8 0z. in a metal cocktail shaker and put it in a bowl of ice water. Swirl it around. In a minute or so, it will be in the 60s and you can take an accurate reading.
It could be ergot, in which I wouldn't brew with it (but would definitely eat it).