General Category > Yeast and Fermentation

Help me finish off my Kolsch

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ndcube:
Starting OG 1.049.  Wyeast Kolsch yeast.

Pitched at 52F and fermented the same for 5 days.
Fermenting at 55F for the last couple of days.
SG is now 1.017 and there is still a quarter inch of Krausen.

I tasted the hydro sample and I couldn't find diacetly but it may be to sweet for me to tell.
Should I let it go in the mid 50's or warm it up into the 60's?

Also, should I let it completely finish before cold conditioning or leave a couple points before dropping the temp?

Thanks,

majorvices:
You are fermenting that thing way too cold. This is an ale, not a lager. I pitch mine around 56-58 and ferment around 60-62. Go ahead and warm up into the low 60s Definitely don't lager until fermentation is 100% complete.

ndcube:
Yeah, I'm switching over to lager yeast during the winter.  I guess I didn't remember how cold my basement gets from last year.

I think I posted about cold fermenting ales before. Other than taking longer and maybe not being as fruity, what are the negative effects?

ndcube:
Also, the low end of the range for that yeast is 56F according to WYeast which isn't too far off from where I was at.

Beertracker:
That's definitely not my favorite yeast for the style, but its real sluggish below 58F. I'd recommend fermenting warmer & lagering vs. forcing a slow, cold ferment. Just my 2-cents!  ;)

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