[Homebrewers] Kolsch update

[David Barlow]

Whitelab Kolsch yeast. 

On Tue, 11 Mar 2008 08:27:35 -0700 (PDT), Steve Seeley
wrote:

what yeast did you use?

----- Original Message ----From: David Barlow
<davidwbarlow at justice.com>To: seseeley at yahoo.comCc:
homebrewers at hazeclub.orgSent: Monday, March 10, 2008
5:54:15 PMSubject: Re: [Homebrewers] Kolsch updateEric
Warner talks about 30-32 degrees for coldlagering,
anywhere from 1 to 8 weeks.I think I remember having
lagered Kolschs and Alts ator below 32 and then bottle
conditioned without addingyeast and gotten good
carbonation. About 2 weeks ago Ibottled a Kolsch that
had lagered at 29 degrees for tenweeks. I am hoping
Steve is wrong, because I didn't addyeast.On Mon, 10
Mar 2008 12:20:57 -0700 (PDT), Steve Seeleywrote:True,
Kolsch is lagered in Germany.  To whattemperature I
don't know.  If your going to truelylager this beer at
33 dF and also bottle condition
 thenyou'll need to add more yeast at bottling time. 
Idon't care to due this. Supposedly the Kolsch yeast
from both Wyeast and WhiteLabs don't flocculate well
and therefore can be pseudolagered
(temperature?).  However both strains requirefiltering
and/or lagering to drop clear.  I can verifythis with
the Wyeast strain.  I used the Kolsch stainon my last
batch of Kolsch and it took forever toclear!  That's
why I went back to the 1007 German Alestrain. However
in the prior messages we were talking about aclean
ester profile.  The ester profile ofbeer is controlled
at the beginning of fermentation notlagering.  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 updateEven still I
think traditionally Kolsch (and Altbier,too) are
lagered, aren't
they?MMobileberry-----OriginalMessage-----From: Steve
Seeley <seseeley at yahoo.com>To:Frenn, MichaelSent: Mon
Mar 10 09:31:32 2008Subject:Re: [Homebrewers] Kolsch
updateThat's true if yourusing a lager yeast ... I'm
not ... Steve----- OriginalMessage ----From: "Frenn,
Michael"<MFrenn at SolanoCounty.com>To:
seseeley at yahoo.com;homebrewers at hazeclub.orgSent:
Monday, March 10, 20089:01:05 AMSubject: Re:
[Homebrewers] Kolsch updateIwould think lagering would
be best for the cleaprofile. Mine has a very slight
apple fruit aspect(ripe, not
green).MMobileberry-----OriginalMessage-----From:
homebrewers-bounces at hazeclub.org<homebrewers-bounces at hazeclub.org>To:homebrewers at hazeclub.org<homebrewers at hazeclub.org>Sent: Mon Mar 10 08:57:212008Subject: Re:
[Homebrewers] Kolsch updateI rackedmine yesterday
(Sunday)
 at an SG of 1.013.I used Wyeast1007 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 gaveme a very clean ester
profile!  Smooth ...The Franke'sand Zangari's were over
last night. My keg of Kolschblew!Good thing I had the
Old Specked Hen (ESB) chilledand ready to tap.The 4
year old RIS keg blew also.We're killing kegs one at a
time and enjoying everypint.I've still got Phrygian
Punch, English Brown, andPort Barrel Porter to kill off
next.----- OriginalMessage ----From: "Frenn,
Michael"<MFrenn at SolanoCounty.com>To:
mlboyd at cal.net;homebrewers at hazeclub.orgSent: Saturday,
March 8, 200810:57:39 AMSubject: Re: [Homebrewers]
KolschupdateJust check mine. I used 2565 Kolsch and
it's beenat 60 deg F. Gravity is now 20.  I've roused
the yeastand moved to a slghtly warmer local. Looks and
tastesdelicious, but need to dry it out. I may
reculture someyeast and
repitch.MMobileberry-----OriginalMessage-----From:
homebrewers-bounces at hazeclub.org<homebrewers-bounces at hazeclub.org>To:homebrewers at hazeclub.org<homebrewers at hazeclub.org>Sent: Fri Mar 07
12:30:412008Subject: [Homebrewers] Kolsch updateSince I
usedlager yeast I left my Kolsch in the primary a
littlelonger. I racked it to secondary today and the
gravitywas 1.008! Thatʼs pretty dry. Looks like maybe a
weekin secondary and on to bottling.Thanks to Steve
fordoing such a fine job on the BBS. That was the
mostorganized and efficient big brew to which
Iʼvebeen.Thank you, also, to Jeff and the lovely
andgracious Mrs. Bunch for having us. The chili,
thecookies and the company were exemplary.   It was
theconsummate
goodtime.Michael________________________________Never
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