[Homebrewers] Kolsch update

[Steve Seeley]

Traditionally Kolsch was brewed with ale yeast but processed with cold fermentation and lagering.  Hence its categorized by the BJCP as a hybrid beer.  Its the opposite of steam beer brewed with lager yeast but ale temperatures.

To what temperatures traditional Kolsch was processed I don't know?  My understanding is it was lagered in caves.  So therefore I guessing it probably was not lagered at 32dF?

I've read serveral times that today most German brewers use lager yeast for Kolsch.  Therefore modering day lagering should be no problem for them.

If you didn't crash your beer temperature from fermenation to lagering (65dF to 32dF) maybe you're ok?  In other words reduce the temperature slowly like 3dF per day.  Your results should be interesting.  Are you allowing carbonation to take place at 68dF?

Kolsch yeast information from Wyeast states good fermentation down to 55dF.  White Labs information states fermentation below 62dF is problematic.  Neither show information about lagering.

I used Wyeast 1007 German Ale.  If I did decide to lager with this yeast I would probably only do a pseudo lager at 45dF for maybe 3 weeks or so.


----- Original Message ----
From: David Barlow <davidwbarlow at justice.com>
To: seseeley at yahoo.com
Cc: homebrewers at hazeclub.org
Sent: Tuesday, March 11, 2008 7:17:47 PM
Subject: Re: [Homebrewers] Kolsch update

Whitelab Kolsch yeast. 

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

what yeast did you use?


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