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?