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
This may be a dumb question, but what are we calling cold conditioning? My current practice is to go from finished primary to keg, carbonating while stored at 34F, which is where I keep all my kegs. Am I voting on the time before I tap the keg? Or is cold conditioning something we're saying happens before I keg?
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.
This yeast strain is very powdery and takes a long time to drop. I can't see doing less than 30 days.
My last batch of Kolsch using WY2565, which I am drinking now (well an hour ago), was lagered for three weeks and is had cleared out. YMMV. Cheers!
Another option, which I have never done myself, is a clarification post primary: e.g., gelatin. Cheers!
I have never done this either but recently found a few packs of gelatin in a cabinet and find myself wanting to try something new.
In general I am the same way. I like to keep it simple but I will say seeing how clear and bright some beers turn so quickly does have some appeal to me.
I know the vote was for 2565 as the yeast of choice for this recipe. However since this is the only place where people seem to care about Kolsch thought I’d post fermentedNJ.com recently got a delivery of the ECY Kolschbier strain. Supposedly it’s an old Brewtek strain that’s different than the other commercially available Kolsch strains and well liked by those that gave used it. Not affiliated in any way just thought I’d pass it along.
