Have brewed on and off since the 80's. Was growing hops, and brewing whole grain. I have just gotten back to it after 4 years, so I thought I'd start with a concentrate. I've forgotten lots! So, help. I used a mix of Goldpils Vienna and Pilsen Light, Hallarteau and a smack pack. The fermentation is where I have a question. First I was afraid that I added the yeast when the wort was too warm...not not the case, it seems really happy. Specific Gravity 1.050 initially. I had it in the garage at 54 deg. for 1 day, but I was concerned because the yeast said 65-72, so it's been inside at 65 for 2 days now and there is a healthy top ferment going on. I'm thinking now that I should have left it at 54...more like a Marzan....any suggestions? Can I put it back in the garage now, or am I stuck? If so, what am I brewing?
Should be fine to go back into the garage - Remember that ambient temp and "interior" temp are not always going to be the same - Cooler range fermentation is usually "better" - Keep it in the dark and give it lots of time and you should be good to go
I always follow what the yeast package says for temps to keep those little buggers happy. I'll guess that your fermentation is (nearly) complete, and the critical period for any yeast effect characteristics (esters) has passed. If fermentation is not yet finished for the little bit that might be left to go, you could shock the yeast by putting the fermentor into the garage and delay the finishing of the beer (which probably isn't bad if you have the time). I'd take a couple gravity readings a day or two apart now to see where you stand before moving the beer.
What yeast did you use? How many gallons did you brew? When I brew lagers I usually throw 2 smack packs into a 4l starter.
5 gal ...Wyeast smack pack, Kolsch 25/65 for some reason? one pack. Still at 65 degrees. Gravity is now at 1.030 and it's slowed. 1.030 gravity, no off flavors
Sounds like you may have under pitched, but let it ride at warmer temps now. The dangerous part for fusel alcohol production is gone, and kolsch is a pretty neutral yeast
Does "sold my Corny keg" mean you lack a secondary vessel? If so, you could just bottle (and permit bottle conditioning to complete) and then 'lager' in the bottle. That would work just fine. Cheers!
Yeah. Lagering in the bottle works "just fine" if you can defy the laws of physics when you pour the beer. Good luck.
