[Homebrewers] Kolsch update

[David Barlow]

Eric Warner talks about 30-32 degrees for cold
lagering, anywhere from 1 to 8 weeks.

I think I remember having lagered Kolschs and Alts at
or below 32 and then bottle conditioned without adding
yeast and gotten good carbonation. About 2 weeks ago I
bottled a Kolsch that had lagered at 29 degrees for ten
weeks. I am hoping Steve is wrong, because I didn't add
yeast.


On Mon, 10 Mar 2008 12:20:57 -0700 (PDT), Steve Seeley
wrote:

True, Kolsch is lagered in Germany.  To what
temperature I don't know.  If your going to truely
lager this beer at 33 dF and also bottle condition then
you'll need to add more yeast at bottling time.  I
don't care to due this.
 
Supposedly the Kolsch yeast from both Wyeast and White
Labs don't flocculate well and therefore can be pseudo
lagered (temperature?).  However both strains require
filtering and/or lagering to drop clear.  I can verify
this with the Wyeast strain.  I used the Kolsch stain
on my last batch of Kolsch and it took forever to
clear!  That's why I went back to the 1007 German Ale
strain.
 
However in the prior messages we were talking about a
clean ester profile.  The ester profile of
beer is controlled at the beginning of fermentation not
lagering.  Same thing with fusels.
----- Original Message ----From: "Frenn, Michael"
<MFrenn at SolanoCounty.com>To: seseeley at yahoo.comSent:
Monday, March 10, 2008 9:34:04 AMSubject: Re:
[Homebrewers] Kolsch update
Even still I think traditionally Kolsch (and Altbier,
too) are lagered, aren't they?MMobileberry-----Original
Message-----From: Steve Seeley <seseeley at yahoo.com>To:
Frenn, MichaelSent: Mon Mar 10 09:31:32 2008Subject:
Re: [Homebrewers] Kolsch updateThat's true if your
using a lager yeast ... I'm not ... Steve----- Original
Message ----From: "Frenn, Michael"
<MFrenn at SolanoCounty.com>To: seseeley at yahoo.com;
homebrewers at hazeclub.orgSent: Monday, March 10, 2008
9:01:05 AMSubject: Re: [Homebrewers] Kolsch updateI
would think lagering would be best for the clea
profile. Mine has a very slight apple fruit aspect
(ripe, not green).MMobileberry-----Original
Message-----From: homebrewers-bounces at hazeclub.org
<homebrewers-bounces at hazeclub.org>To:
homebrewers at hazeclub.org
 <homebrewers at hazeclub.org>Sent: Mon Mar 10 08:57:21
2008Subject: Re: [Homebrewers] Kolsch updateI racked
mine yesterday (Sunday) at an SG of 1.013.I used Wyeast
1007 German Ale at 58 dF for 2 days, 63 dF for 3 days,
65 dF for 3 days and 68 dF for the remaining 7 days.
I'll keep the secondary fermenter at 68 dF.  This gave
me a very clean ester profile!  Smooth ...The Franke's
and Zangari's were over last night. My keg of Kolsch
blew!Good thing I had the Old Specked Hen (ESB) chilled
and ready to tap.The 4 year old RIS keg blew also.
We're killing kegs one at a time and enjoying every
pint.I've still got Phrygian Punch, English Brown, and
Port Barrel Porter to kill off next.----- Original
Message ----From: "Frenn, Michael"
<MFrenn at SolanoCounty.com>To: mlboyd at cal.net;
homebrewers at hazeclub.orgSent: Saturday, March 8, 2008
 10:57:39 AMSubject: Re: [Homebrewers] Kolsch
updateJust check mine. I used 2565 Kolsch and it's been
at 60 deg F. Gravity is now 20.  I've roused the yeast
and moved to a slghtly warmer local. Looks and tastes
delicious, but need to dry it out. I may reculture some
yeast and repitch.MMobileberry-----Original
Message-----From: homebrewers-bounces at hazeclub.org
<homebrewers-bounces at hazeclub.org>To:
homebrewers at hazeclub.org
<homebrewers at hazeclub.org>Sent: Fri Mar 07 12:30:41
2008Subject: [Homebrewers] Kolsch updateSince I used
lager yeast I left my Kolsch in the primary a little
longer. I racked it to secondary today and the gravity
was 1.008! Thatʼs pretty dry. Looks like maybe a week
in secondary and on to bottling.Thanks to Steve for
doing such a fine job on the BBS. That was the most
organized and efficient big brew to which Iʼve
 been.Thank you, also, to Jeff and the lovely and
gracious Mrs. Bunch for having us. The chili, the
cookies and the company were exemplary.   It was the
consummate good
time.Michael________________________________Never miss
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