First Kolsch attempt- need help

Discussion in 'Homebrewing' started by phideltashaggy, Jan 15, 2018.

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  1. phideltashaggy

    phideltashaggy Initiate (0) Jul 3, 2010 Tennessee

    I brewed my first Kolsch yesterday afternoon and pitched the yeast (White labs German Kolsch) at around 68F. I then continued to chill the wort to 57F. I then went to bed. There was no activity after 12 hours, so I moved the ferm bucket upstairs and the wort is currently at 63F. It has been a little over 24 hours and still no activity.

    I am thinking that if there are no signs of activity in the morning (approx 36 hours after pitching), I will go get some more Kolsch yeast, or possibly a more reliable Saflager to pitch just in case.

    A) Am I worrying too much and I should have a homebrew and/or
    B) is my repitching of yeast a good fix?

    Any and all help is appreciated.
     
    #1 phideltashaggy, Jan 15, 2018
  2. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    I have brewed many batches of Kolsch but only with Wyeast 2565.

    According to the White Labs website for WLP029:

    “From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and altbier-style beers. Good for light styles like blondes and honeys. Accentuates hop flavors, similar to WLP001. Minimal sulfur produced during fermentation will disappear with age and leave a super clean, lager-like ale. Does not ferment well below 62°F (17°C) except during peak fermentation.”

    https://www.whitelabs.com/yeast-bank/wlp029-german-ale-k-lsch-yeast

    Perhaps you should get your primary to an even warmer temperature?

    Cheers!
     
    #2 JackHorzempa, Jan 15, 2018
  3. phideltashaggy

    phideltashaggy Initiate (0) Jul 3, 2010 Tennessee

    Well, don't I feel a little dumb. About 20 minutes after my original post, a tiny bit of slow, but consistent activity occurred, so I'll just leave it at the low sixties area of the house before putting it in the high fifties part of the house.

    I'm just a little overzealous to try out my new house's cellar, lol. I'll keep you posted.
     
    #3 phideltashaggy, Jan 15, 2018
  4. paulaner

    paulaner Zealot (557) Jan 10, 2004 Wisconsin

    You can ferment 029 at 50° F with no problems as long as you're pitching enough healthy, active yeast. With the lower temps you'll see a longer fermentation, typically at 60 F it'll be done in 3 days and in the low 50's usually 5 days. Personally I've found 54° F to be the sweet spot for me. I've also had problems with 029 wanting to propagate as I slant all my yeast so I made the switch to 2565, although I got some 2575 to try out with my next batch.
     
    #4 paulaner, Jan 15, 2018
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  5. GeeL

    GeeL Initiate (0) Aug 27, 2008 Massachusetts

    I'm going with your choice A.

    I've used that yeast a handful of times. My first time it was just the pack, and fermentation took forever. I do tend to ferment on the lower end of the temp range. I since started using starters, for something like a Kolsch, about 1L. It can take a day or so to ramp up.

    Give it time and it'll be fine.
     
    #5 GeeL, Jan 16, 2018
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