Averagely Perfect Kölsch - Poll #27 - Cold Conditioning

Poll #26 <- determined that the carbonation level will be 2.5 volumes.

This poll, the final poll unless there is a groundswell of support to poll something that hasn't been polled already, will determine the recommended cold conditioning duration and temperature, if any.

Here's how this one will work. Vote for one of the specific/general cold conditioning durations, or "No Cold Conditioning Needed." If you vote for the latter, stop. If you vote for the former, also vote for a temperature. You can also write in a different duration and/or temperature.

If "No Cold Conditioning Needed" has a majority, that one wins. If "No Cold Conditioning Needed" does not have a majority and "Cold Condition until clear" has more votes than the sum of votes for specific durations, then "Cold Condition until clear" wins. Otherwise, I will take a weighted average of the specific conditioning durations (sans outliers), and that average (rounded to the nearest multiple of 5 days) will win.

For the temperatures, if anything other than "No Cold Conditioning Needed" has won the duration portion, I'll compute a weighted avg of the temps (sans outliers) and round to the nearest degree F.

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.

The Averagely Perfect Kölsch (Kölsch-Vid 19) Recipe so far...

ABV: 4.8%
IBUs: 25 Tinseth
OG: 1.045
FG: 1.008
Yeast: Wyeast 2565 Kölsch
Fermentation Temperature: 62F
Carbonation: 2.5 Volumes
Water:
-- Ca: 51 ppm
-- Cl: 53 ppm
-- SO4: 51 ppm

Mash at (recommended) 149F for (recommended) 60 minutes:
- German Pilsner Malt (90%)
- Wheat Malt (10%)

Boil 75 minutes, Hops at:
- 60 Minutes: 50% Hallertau Mittelfrüh and 50% Tettnang
- 5 Minutes:
----Hallertau Mittelfrüh - 0.35 ounces
----Tettnang - 0.40 ounces

 

In your case, I'd say you're probably voting on time before tapping the keg. Others might do it in a more traditional secondary. Or maybe even primary (if short enough). Similar to the unspecified location of traditional dry hopping (for AP projects that have dry hops), we won't get too far into anyone's knickers.

 

Per the criteria above, that's 20 days at 36F.

 

The recipe:
https://www.beeradvocate.com/commun...ch-koelsch-vid-19-ag-w-extract-option.641345/