[rdbobonis]

Made a kolsch kit this past Saturday, yet it seems it fermented too quickly.  No bubbles that I have noticed today.  I looked in the bucket and it looks like it is done.  I'm giving it another day or two to see if any change.  Any comments or advise welcome.

Thanks.   

[Stevie]

Check the gravity with your hydrometer and record, wait a few days and check again. It could be done, but the only way to tell is measure and taste.


What temp did you ferment at?

[rdbobonis]

It's been between 70-73F...

[Stevie]

That's pretty warm for a kolsch, especially if that was the ambient temp. Typically it would be low 60's. Safe bet that is close to being done.

[rdbobonis]

ok, thanks for the info!!  greatly appreciated!

[leejoreilly]

I'd advise leaving it alone for at least another week. After active fermentation, your yeast needs some time to "clean up" after itself by metabolizing some fermentation by-products. My standard is to never touch my fermenter for at least two weeks, and even longer for bigger beers. And visible activity is a poor indicator of continuing fermentation. After a couple of weeks, check Final Gravity with a hydrometer; it's done when you get the same reading three days apart.

Patience, Grasshopper...

[majorvices]

And research fermentation temps! You need to be controlling fermentation and fermenting much cooler than you are, especially for a kolsch.

[Iliff Ave]

Get a large tub that will fit your fermenter. Fill with a couple of gallons of water. Switch out frozen water bottles to regulate temperature.

This has worked well for me until I can make the jump to a temp controlled chest freezer for fermentations. I was actually able to do a lager pretty damn well this way but I probably won't attempt that in the summer...

This is what I use for my 30L speidel:
http://www.walmart.com/ip/HOMZ-0409GRBK.08-Storage-Tub-w-Rope-Handles-10-Gal-Black/40736908