[ibru]

What should I expect for a Final Gravity?

[majorvices]

What should I expect for a Final Gravity?

How long is a piece of string?  It's gonna depend on a lot of things. Mash temp, assuming you are all grain brewing. If not then the fermentable potential of you extract and wether or not you added crystal malt or not. Give a recipe and we can maybe point you in the right direction.

That said, for a kolsch I'd look at around 1.009-1.012.

[ibru]

All grain Kolsch 12 gallons
20# Pils malt
2# Munich

Mash at 150 for 1 hour, batch sparge.

OG= 1.046

I was kind of thinking that 1.010 for a FG would be good.

Thanks for your help.

[majorvices]

Yeah, sounds about right. 1.010 give or take a point or two. Also, were you sure to pitch an appropriate amount of yeast? A kolsch needs a rather big pitch of yeast. Not quite as big as a lager but generally more yeast than a standard ale.

[gordonstrong]

Agree with the advice here.  Let it rise in temp towards the end, just like you'd do with Belgian yeast.  And 1.010-ish is a good FG.  Be sure to give it time to cold-condition after fermentation is done.  You will likely have to fine it (gelatin is OK) to get it crystal clear; it's important for the style.  The Kolsch yeast is powdery and doesn't like to floc too well.

[ibru]

I did make a starter about 3 days ahead. I added about the same amount of yeast as I do when I make a Czech Pils. It was fermenting between 12 and 24 hours in (at work). I wheeled the fermenter which is inside a temp controlled freezer into the "office" area of my shop to warm it up last night. It was at 62 degrees this morning, will shoot for 65 degrees and see if we have any more activity. Will take a gravity tonight or tomorrow. When it seems to have run it's course, I'll drop the yeast and the temp into the 30s for a few weeks.

One more question. Does WLP029 have a good "shelf life" when saving the yeast in case I "need" to brew another batch?

Thanks Major and Gordon for you advice. First Kolsch so I want it to be a good one.

BTW Gordon, congratulations on your book. I'm about 1/3 finished, but have enjoyed it alot.

[majorvices]

Use it within 2 weeks and it should be good. After 2 weeks you will want to make another starter out of your slurry or repitch a new vial.

[bluesman]

Use it within 2 weeks and it should be good. After 2 weeks you will want to make another starter out of your slurry or repitch a new vial.

+1

If saving the yeast keep it as cold as possible without freezing and it will keep for months but definitely make a new starter.