Koelsch Yeast Fermentation Temperature

Discussion in 'Homebrewing' started by utahbeerdude, Oct 10, 2013.

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  1. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    After years of procrastination I'm finally making a Koelsch, using WLP029. The White Labs site says to ferment at 65-69 F, but it is my understanding that Koelsch is typically fermented closer to 60 F. So my question is simple: for those of you that have used this yeast, what fermentation temperature profile has given you the best results? Thanks!
     
  2. Soneast

    Soneast Pooh-Bah (1,751) May 9, 2008 Wisconsin
    Pooh-Bah

    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.
     
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  3. Seacoastbrewer

    Seacoastbrewer Initiate (0) Jun 5, 2012 New Hampshire

    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.
     
  4. premierpro

    premierpro Savant (1,060) Mar 21, 2009 Michigan

    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!
     
  5. GatorBeer

    GatorBeer Initiate (0) Feb 2, 2010 South Carolina

    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.
     
  6. udubdawg

    udubdawg Initiate (0) Dec 11, 2006 Kansas

    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!
     
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  7. Grohnke

    Grohnke Initiate (0) Sep 15, 2009 Illinois

    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.
     
  8. herrburgess

    herrburgess Grand Pooh-Bah (3,077) Nov 4, 2009 South Carolina
    Pooh-Bah

    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!)

    [​IMG]
     
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  9. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    Thanks for the advice, all! Nice picture, herrburgess!
     
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  10. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    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.
     
  11. soheadyithurts

    soheadyithurts Zealot (551) Jan 4, 2013 Massachusetts

    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?
     
  12. herrburgess

    herrburgess Grand Pooh-Bah (3,077) Nov 4, 2009 South Carolina
    Pooh-Bah

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

    koopa Initiate (0) Apr 20, 2008 New Jersey

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

    herrburgess Grand Pooh-Bah (3,077) Nov 4, 2009 South Carolina
    Pooh-Bah

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

    udubdawg Initiate (0) Dec 11, 2006 Kansas

    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. :grinning:
     
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