[gordonstrong]

If you're bottle conditioning, it's basically the same as lagering in bulk.  However, I doubt you'd get it clear enough by just bottle conditioning.  If that's OK with you, then it probably doesn't matter much.

I use gelatin finings while it's cold crashing in primary, then I'll bottle it with a more flocculant yeast (like a Prise de Mousse). I don't personally care about clarity all that much, but I like knowing the "proper" way to do things, so I know what advice I'm ignoring.

If what you bottle tastes ok (not too 'green') then that should work. I worry about about the 'cold crashing' statement, and whether it gives you enough conditioning. The yeast are helping with more than carbonation at this stage; I'm not sure if different strains will do the same thing. But try it. If you find it doesn't condition or mature satisfactorily, then let it lager on the primary strain longer. I suspect your approach will work, and the clarity should be pretty good since you are fining it. But I haven't tried that myself, so that's only conjecture.

[gordonstrong]

I'm also making my first Kolsch.  I've been lagering it for about 2 weeks at 35 F.  I plan to lager for another 2 weeks.  When I bottle do I need to add more yeast, or will there be enough suspended to ferment the priming sugar?  I am not planning on adding any fining agents.

I fermented this batch at around 56-58 F then slowly raised the temp to 65 F, where it stayed for 3 days, then I cooled it to 35.

If you aren't fining it, you should have plenty of yeast for carbonation using this approach. 

[nateo]

If you find it doesn't condition or mature satisfactorily, then let it lager on the primary strain longer. I suspect your approach will work, and the clarity should be pretty good since you are fining it.

That's where the wicket gets sticky. I haven't done enough back-to-back comparisons trying different techniques to know if what I do is a good way to do it. It's not a horrible way, but probably not "best practice."

[bluesman]

If you find it doesn't condition or mature satisfactorily, then let it lager on the primary strain longer. I suspect your approach will work, and the clarity should be pretty good since you are fining it.

That's where the wicket gets sticky. I haven't done enough back-to-back comparisons trying different techniques to know if what I do is a good way to do it. It's not a horrible way, but probably not "best practice."

I agree with Gordon...try lagering on the yeast for a few weeks longer.  This will allow the yeast to really settle out and help clear the beer.  I do this for all of my lagers and my Kolsch as well.  My Kolsch currently on tap is crystal clear after 4 weeks lagering on the yeast. Note: I didn't use any finings either.

[morticaixavier]

If you find it doesn't condition or mature satisfactorily, then let it lager on the primary strain longer. I suspect your approach will work, and the clarity should be pretty good since you are fining it.

That's where the wicket gets sticky. I haven't done enough back-to-back comparisons trying different techniques to know if what I do is a good way to do it. It's not a horrible way, but probably not "best practice."

I agree with Gordon...try lagering on the yeast for a few weeks longer.  This will allow the yeast to really settle out and help clear the beer.  I do this for all of my lagers and my Kolsch as well.  My Kolsch currently on tap is crystal clear after 4 weeks lagering on the yeast. Note: I didn't use any finings either.

This is good to know. I have a kolsch brew coming up and I have a 60 day window to have it ready for a comp. I am now thinking this gives me 4 weeks on the yeast (is that including or excluding primary fermentation time?) and 2-4 weeks cold condition in the keg. Does this sound good?

[gordonstrong]

If you find it doesn't condition or mature satisfactorily, then let it lager on the primary strain longer. I suspect your approach will work, and the clarity should be pretty good since you are fining it.

That's where the wicket gets sticky. I haven't done enough back-to-back comparisons trying different techniques to know if what I do is a good way to do it. It's not a horrible way, but probably not "best practice."

I agree with Gordon...try lagering on the yeast for a few weeks longer.  This will allow the yeast to really settle out and help clear the beer.  I do this for all of my lagers and my Kolsch as well.  My Kolsch currently on tap is crystal clear after 4 weeks lagering on the yeast. Note: I didn't use any finings either.

With what yeast?  I use either the Wyeast or White Labs Kolsch yeast, and they never seem to totally drop bright, let alone crystal clear.  For competition, I'd always either fine or filter it.  For just drinking at home, I'd RDWHAHB.

[majorvices]

10 ml of Biofine clear A3 and my last kolsh dropped close to crystal clear in 24 hours.



That's after "lagering" on yeast cake in better bottle for about 10 days after fermentation was finished, then straight to keg, added biofine, shook for carbonation and tapped the next day.

[bluesman]

If you find it doesn't condition or mature satisfactorily, then let it lager on the primary strain longer. I suspect your approach will work, and the clarity should be pretty good since you are fining it.

That's where the wicket gets sticky. I haven't done enough back-to-back comparisons trying different techniques to know if what I do is a good way to do it. It's not a horrible way, but probably not "best practice."

I agree with Gordon...try lagering on the yeast for a few weeks longer.  This will allow the yeast to really settle out and help clear the beer.  I do this for all of my lagers and my Kolsch as well.  My Kolsch currently on tap is crystal clear after 4 weeks lagering on the yeast. Note: I didn't use any finings either.

With what yeast?  I use either the Wyeast or White Labs Kolsch yeast, and they never seem to totally drop bright, let alone crystal clear.  For competition, I'd always either fine or filter it.  For just drinking at home, I'd RDWHAHB.

WLP029...and just about crystal clear.  This batch is the clearest I've ever seen a Kolsch without fining.  I was pleasantly surprised.

[tschmidlin]

That's after "lagering" on yeast cake in better bottle for about 10 days after fermentation was finished, then straight to keg, added biofine, shook for carbonation and tapped the next day.

No racking between biofine and shaking for carb?

[majorvices]

That's after "lagering" on yeast cake in better bottle for about 10 days after fermentation was finished, then straight to keg, added biofine, shook for carbonation and tapped the next day.

No racking between biofine and shaking for carb?

Nope. But I left almost all the yeast behind in the primary (careful racking). It was only slightly hazy when I was racking. And, of course, I poured out the first pint and a half of yeasty beer from the keg.