[Homebrewers] Kolsch update

[Steve Seeley]

Believe it or not lager yeast at 32dF are still in supension and active (As long as the beer wasn't temperature crashed to 32dF.).

Now their activity at 32dF isn't much but that's not the point.  The point is they are still in suspension and active so adding yeast at bottling time is not required.

You typically end up with less sediment at the bottle of the bottle if you don't have to add yeast.


----- Original Message ----
From: "Frenn, Michael" <MFrenn at SolanoCounty.com>
To: seseeley at yahoo.com; davidwbarlow at justice.com
Cc: homebrewers at hazeclub.org
Sent: Wednesday, March 12, 2008 9:51:43 AM
Subject: Re: [Homebrewers] Kolsch update


Isn't lagering sort of "past" yeast activity. Normally you would ferment, then rack and lager, so ideal temps for yeast is not really an issue, is it?

I think you're right, Steve, that the critical issue is good (and low) temp control early on.

M




Mobileberry


-----Original Message-----
From: homebrewers-bounces at hazeclub.org <homebrewers-bounces at hazeclub.org>
To: David Barlow <davidwbarlow at justice.com>
CC: homebrewers at hazeclub.org <homebrewers at hazeclub.org>
Sent: Wed Mar 12 09:46:06 2008
Subject: Re: [Homebrewers] Kolsch update

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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