Averagely Perfect Kölsch - Poll #22 - Fermentation Temperature

Discussion in 'Homebrewing' started by VikeMan, May 29, 2020.

?

Select the Fermentation Temperature (F)

Poll closed May 31, 2020.
  1. 54

    0 vote(s)
    0.0%
  2. 56

    0 vote(s)
    0.0%
  3. 58

    9.5%
  4. 60

    38.1%
  5. 62

    47.6%
  6. 64

    0 vote(s)
    0.0%
  7. 66

    0 vote(s)
    0.0%
  8. 68

    4.8%
  9. 70

    0 vote(s)
    0.0%
  10. No single temperature. Need polls for steps/ramps/etc.

    0 vote(s)
    0.0%
  1. VikeMan

    VikeMan Poo-Bah (1,957) Jul 12, 2009 Pennsylvania
    Society

    Poll #21 <- determined that the 60 Minute hop addition will be 50% Hallertau Mittelfrüh and 50% Tettnang, by weight.

    This poll will determine the fermentation temperature. When this poll is done, I will look at the data a few different ways to determine the central tendency. It may or may not be as simple as a plurality would indicate. There may or may not be a runoff. It depends on the data. Want a temperature not listed? Write it in.

    For those looking ahead, the next poll will determine recommended boil length.

    This poll will be open for 48 hours.

    If you have issues with or suggestions for methodologies used in this project, please send them via PM. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently. Pollster reserves the right to cast (or not) tie breaking votes.

    The Averagely Perfect Kölsch Recipe so far...

    ABV: 4.8%
    IBUs: 25 Tinseth
    OG: 1.045
    FG: 1.008
    Recommended Mash Temp: 149F
    Recommended Mash Time: 60 minutes
    Yeast: Wyeast 2565 Kölsch

    Grain Bill:
    - German Pilsner Malt (90%)
    - Wheat Malt (10%)

    Hops:
    - 60 Minutes: 50% Hallertau Mittelfrüh and 50% Tettnang
    - 5 Minutes:
    ----Hallertau Mittelfrüh - 0.35 ounces
    ----Tettnang - 0.40 ounces
     
  2. OddNotion

    OddNotion Zealot (584) Nov 1, 2009 New Jersey

    I have heard references in prior threads to some white wine like characteristics. For those who have used this yeast, what temperatures have accentuated this flavor, and what flavors did you get at other temperatures?
     
    riptorn likes this.
  3. JackHorzempa

    JackHorzempa Poo-Bah (4,883) Dec 15, 2005 Pennsylvania
    Society

    Yupper, that would include me.
    I am uncertain how to respond here since it was never my personal goal to "accentuate" the white wine flavors. It was my personal goal to 'balance' this aspect - a subtle but noticeable flavor aspect.
    I personally can not provide input here since I have solely fermented cool (e.g., 60-62 degrees F) with this yeast.

    A 'wild card' here is that it has been voted to have flavor hops so I have no input here to 'counter-act' this decision. Those hops added for flavor will be an obfuscation factor.

    Cheers!
     
    OddNotion likes this.
  4. OddNotion

    OddNotion Zealot (584) Nov 1, 2009 New Jersey

    Would you say the 60 to 62 range did a good job at balancing the flavor in your prior Kolsch's?
    I think trying to obtain some interesting flavor from the yeast will be a nice touch on this beer. While we have some flavor hop additions I have a hard time believing 0.75oz of noble hops will overwhelm the flavor contribution from the yeast.
     
  5. JackHorzempa

    JackHorzempa Poo-Bah (4,883) Dec 15, 2005 Pennsylvania
    Society

    Yes.
    Because you have personal experience with 2565 here?

    Cheers!
     
  6. OddNotion

    OddNotion Zealot (584) Nov 1, 2009 New Jersey

    Nope but I have experience with small amounts of noble hops. If the flavor is subtle enough to be masked by that small addition there is a good chance I would have missed it in the first place.
     
    MrOH and riptorn like this.
  7. JackHorzempa

    JackHorzempa Poo-Bah (4,883) Dec 15, 2005 Pennsylvania
    Society

    Well it seem you have a belief here.

    In contrast I have brewed with 2565 about 20 times.

    Cheers!
     
  8. OddNotion

    OddNotion Zealot (584) Nov 1, 2009 New Jersey

    Just drawing from experience with brewing in general. Sure it's a belief, or more of a hunch maybe, but certainly not trying to state it as a fact.

    Have you used late hop additions in a Kolsch with 2565 before?
     
  9. VikeMan

    VikeMan Poo-Bah (1,957) Jul 12, 2009 Pennsylvania
    Society

    Median and Mode: 62. Mean: 61.
    Calling this one for 62F.
     
    OddNotion likes this.