So there was a thread a while back that talked about that, "German Lager flavor."
I have a Kolsch going with ECY 21 Kolsch yeast at 60F. I am about 10+ days into fermentation. Just curious what everyones thoughts are about lagering. On or off the yeast? The consensus was on the yeast for a month for the lagers. Just curious what the thoughts are on a delicate light hybrid like a kolsch? Does it matter? Thanks!