kolsch made from extract?

Just wait. It can take 36-48 hours to see signs of fermentation.

 

I have homebrewed a dozen+ batches of Kolsch but I have only used Wyeast 2565; fermented around 60 degrees F.

I have read about WLP029 and White Labs lists a higher recommended temperature. Below is from the White Labs website:

"Optimum Ferment Temp.65-69°F, 18-20°C (Does not ferment well less than 62°F, or 16°C, unless during active fermentation)"

It is now your choice. You can raise the temperature as per the yeast vendor's suggestion or just maintain 62 degrees F and wait for fermentation to start. Again, this is your choice.

Cheers!

 

It should get going soon enough at 62. If you do decide to bump, only go up 1 or 2 degrees. I have found that 029 is happiest (and steadiest) at 64-65F.

 

Give it another 24 hours. If still no activity, then get another pack of yeast and pitch in. Also I agree with Jack and burgess that you could try bringing the temperature up a few degrees. I usually use WLP029 at around 65 F.

 

I would bump the temp up a couple of degrees. 62F is borderline cold for 029.

 

I'd keep a pretty close eye on it overnight of possible. If it gets going, there's a pretty good chance it'll hit 69-70F before you know it. Happened to me once...woke up to a fermentation fridge that emitted a huge whiff of banana esters when I opened it.

 

I'm under the impression that Munich/Vienna malts appear in home brewers' attempts at lighter continental lagers (and apparently Koelsch) in order to mimic the effects of decoction when, instead, only a single infusion mash is used. I have been putting some light Munich in my Cz. Pils beers for a while. Last one was 75% Pils / 25% light Munich. Next time I think I'll try 20% Munich, as this one is a tad dark. But the added maltiness from the Munich is really nice. In fact, my latest Cz Pils reminds me a lot of this beer (which in no way is a double bock, BTW).

Sometimes people recommend Melanoidin malt to this end, but this is a very strongly flavored malt. One must be careful with it; I find that in excess it is rather objectionable.

 

Interesting. I use nothing but Weyermann German Pilsner and a touch of Carafoam in my Czech Pils. Single infusion mash. I've been asked by judges (after the fact) for my decoction schedule and for what specialty malts I used. I think a lot of the maltiness in light lagers has to do with the freshness/quality of the malt, as well as water profile.

 

Maybe it was a result of trying to amp up traditionally very subtle styles to get noticed in competitions. I saw that a recent best-in-show winner in the Munich Helles style utilized melanoidin malt.

EDIT: I, personally, strongly feel that these malts are not only unnecessary, but out of character for brewing these styles. But I know I'm (again) probably in the minority here...plus I've never won a homebrew competition....

 

Mark,

I personally use a bit of Vienna Malt (less than 10%) when I homebrew my Bohemian Pilsners. I think it complements the Moravian Pilsner malt and the resulting beer has a nice golden color and a bit more body; I appreciate both of these features in the Bohemian Pilsner style.

Cheers!

Jack

 

Stop promoting this falsehood. Extract does not cause any twang or astringency in and of itself. Fresh extract will produce great beer is the brewer has the skill.

 

You are 100% correct.

I really can't accurately enumerate the number of times I have brewed extract beers but it is a lot and I have never, ever experienced "twang" in my beers!

Cheers!

 

I listened to last week's Beersmith podcast on making Bo Pils and the person being interviewed said using some melanoidin (<10%) can help when not decoction mashing. I'm way to new at this to comment on correctness or authenticity but figured I'd add that to the discussion now that the thread is skewing off the original topic.

 

I personally have been burned too many times when following the advice of sources such as BYO, BJCP, HBC "award winners," etc., as regards brewing German/Czech styles to put much weight in them. They almost inevitably end up producing Americanized versions of the styles.

 

Apparently new to grammar TOO

 

I would disagree, but I guess my opinion is wrong because you guys said so.

 

Your opinion doesn't make sense. There really isn't a logical reason to believe that extract which is fresh and properly stored (very easy to obtain in today's world) would invariably create off flavors in beer.