Koelsch Yeast Fermentation Temperature

You are correct, closer to 60°F will give you better results, if you're looking for lager-like characteristics. In fact I generally shoot for 56-58°F. WLP029, Wyeast 2565 and German Ale 1007 have all given me great results at that temp.

 

I have also used WLP029 and have found that lagering after fermentation will result in a cleaner looking and tasting beer. I would recommend a short diacetyl rest after fermentation, up to 68-70 for a day or two.

 

I ferment this yeast at 66 degrees with clean results. I do not lager this strain but it could be benificial. I do not brew Koelch beer but have used this yeast for Alt,Pale Ale, and Rauchbier. All with good results. Good luck!

 

62 until the main part of fermentation is done, then 2 degrees a day up to 68, cold crash and bottle. I've done this and had excellent results.

 

I pitch a bunch of yeast at 60-62 and let it work at 64-65, warming at the end. quite a bit of diacetyl but it cleans it up quite quickly. The yeast will be a sort of veil - not just appearance but over the flavor - for quite a while when lagering/cold conditioning, before that crispness and light white wine grape/lemon flavor comes out. I've also used it at 67-68 with great results, but the warmer I go the more sulfur I've found it created, though IMO restrained sulfur actually works OK with this style/yeast.

This has become my favorite thing to brew, and 029 is my go-to yeast. 10+ batches in the last 2.5 years. Good luck!

 

i like picking up some esters on the kolsch yeast (i use it for a non-traditional "kolsch" beer though). 65 is my pitch and ferment, then i let it naturally rise to 72 beginning on day 5ish or so.

If you want lager like qualities, lower for sure.

 

This is the temp range at which I have gotten the best results. However, I don't let it warm up at the end, as I have never gotten any diacetyl that might require a rest. After the beer reaches target FG (typically around 1.009 for my Koelsch), I keg and then drop the temps by 1-2C per day until it reaches 34F. The resultant beer is crisp and clean, with some subtle pear esters, a slight Chardonnay-like white wine character, and just a hint of sulfur in the nose. My favorite beer I brew -- and a real crowd pleaser (especially among my wife's friends, who have been known to kill a 5-gal keg in one ladies' night!)

 

I think with this style you need to ferment about as cold as the yeast will let you. Keeping it clean helps dry the beer out a little in my opinion. This is a necessity for me in a Kolsch or a cream ale.

 

I used the ECY Kolsch strain about 2 weeks ago and kept it at 60F for 9 days then brought it up to mid-high 60s for 7days. Planning to crash in the keg for a few before serving.

How long do you usually "lager" a kolsch for?

 

I usually lager for, at the very least, 3 weeks.

 

I like to lager my ECY Kolsch for 9-12 weeks personally.

 

Should perhaps add that the 3 weeks of lagering (in the keg) is in addition to (typically) 3 weeks in the carboy.

 

I like about 6 weeks of lagering, though I often run out of kegs and end up giving it 3 weeks, bottle condition for a few weeks, and then try to forget it in the back of a fridge. Usually around a month of cold conditioning before it is perfect, 6 weeks before it is gone.