Kolsch fermentation

Discussion in 'General Beer Brewing Discussion' started by the_quick, Nov 13, 2019.

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  1. Nov 13, 2019 #1

    the_quick

    the_quick

    the_quick

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    Brew my Kolsch around on 1st Nov, using k-97 yeast. It has been sitting in fermentation fridge at around 18 degrees for almost 2 weeks, will be checking gravity tonight, hoping it is near finished.
    I was planning to raise it to 20 degrees for 2 days and then bottle with priming sugar, for carbonation. 2 weeks for carbonation again at around 18 degrees and than lager for 4 weeks or longer.
    But I know read in few places, to first do lagering stage for few weeks in a secondary at around 2 degrees and than bottle/prime.

    Would you mind sharing your own experience? Lager first and bottle later or other way round?
     
  2. Nov 13, 2019 #2

    MrL73

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    Not made a Kolsch yet (it's on the very long, and ever expanding list), but for lagers that I've made, I've typically bottled it, allowed it to carbonate, and then lagered at as low as I can get my brew fridge - and my lager has always come out clear and crisp.

    And typically, I never leave it lagering long enough... the first few bottles are good after around 3-4 weeks, but by the time I get to the end of the batch, they are coming really good.
     
  3. Nov 13, 2019 #3

    Ben034

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    Traditionally you would lager before bottling. However, you are bottle conditioning with sugar so personally I can't see the point in lagering first as you'll have a second fermentation in the bottle. I lager in the bottle after carbonation for a month with kolsh and lager beers and they come out great. A keg for these types of beers would be ideal but just don't have the space.
     
  4. Nov 13, 2019 #4

    HarryFlatters

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    I kegged my Kolsch, but lagered it after kegging. If you can keep your hands of it, I'd bottle, give it a week somewhere warm to carbonate, then stick it in a cold fridge until Christmas.
     
  5. Nov 13, 2019 #5

    jceg316

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    My experiences with K-97 haven't been great, it's never fully attenuated in the fermenter: it acted like it had but when I went to bottle it kickstarted fermentation again and both times I got gushers and bottle bombs. While I say be careful of this, my research tells me I'm in the minority here and most people it seems to work well.

    As for lagering, I tried the Brulosophy quick lager on my last batch of lager and it came out crystal clear. Once fermentation was complete I cold crashed in the fermenter at 1C for a few days then bottled. I tried one a week after bottling and there was still a few young flavours going on but that might have more to do with it being in the bottle for so short.
     
  6. Nov 13, 2019 #6

    HarryFlatters

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    I used CML Kolsch yeast and I thought it was great. Haven't used any others so appreciate my experience is limited.
     
  7. Nov 13, 2019 #7

    Hoddy

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    I will add one to that list. I have recently made a Kolsch using that dried yeast and it’s come out really nice. Admittedly it’s been on tap for 3 months so it’s layered really well but I would use it again.
     
  8. Nov 13, 2019 #8

    samale

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    I brewed a kolsch using cml it's in the garage conditioning in the bottles the last 4 or so weeks. I tried one last night. It tastes nice. Should the kolsch be clear like a larger. Mine is a bit hazy
     
    Last edited: Nov 13, 2019
  9. Nov 13, 2019 #9

    HarryFlatters

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    Mines came out nice and clear. I just used a bit of Irish Moss in the boil, no gelatine or anything.
     
  10. Nov 13, 2019 #10

    Hoddy

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    Oh yeah. Always kettle fine a Kolsch.
     
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  11. Nov 13, 2019 #11

    jjsh

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    Mine have come out really clear, using CML Kolsch yeast, and protofloc in the boiler. I ferment slowly, at around 12-14° for 3 weeks, then cold crashing for a week or so, bottle, carb up for a week at about 18° then into the garage for a few weeks. As I only brew Kolsch in the winter, this is it's 'lagering' period.
     
  12. Nov 17, 2019 #12

    the_quick

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    Thanks everyone for responses. On Friday I have reduced temp in brew fridge to 4 degrees. Just bottled it and back into the fridge at 18 degrees. Will leave for 2 weeks and than lower to 4 again, or should I go lower?
    It will stay laggering till around 20th December - so not so much time, but hope it will be OK.

    It wasn't crystal clear, but most of the yeast settled down in the bottom of fermenter, there was no visible remaining of krausen - usually I see yeast clamped, but here was just yeasty sludge.
    Taste already very promising.
     

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