The Averagely Perfect Kölsch - "Kölsch-Vid 19" is the eighth in a continuing series initiated by @VikeMan to “test the Wisdom of Crowds theory in a recipe development process”. The links below are to the 59 days of poll/discussion threads for the AP Kölsch - "Kölsch-Vid 19", in chronological order, beginning with the Averagely Perfect Project #8 - Suggestions thread started on 2020-04-12, and ending with the Averagely Perfect Kölsch - "Kölsch-Vid 19" - AG (w/extract option) recipe on 2020-06-10. Please advise of errors, omissions, broken/misdirected links, etc. and feel free to make suggestions for future “How We Got There” threads. Averagely Perfect Project #8 - Suggestions Averagely Perfect Project #8 - Pre-Poll Averagely Perfect Kölsch - Poll #1 - ABV Averagely Perfect Kölsch - Poll #2 - Final Gravity Averagely Perfect Kölsch - Poll #3 - Grains/Fermentables Averagely Perfect American Kölsch - Poll #4 - Base Malt(s) Averagely Perfect Kölsch - Poll #5 - Vienna and/or Munich Malt(s) Averagely Perfect Kölsch - Poll #6 - Dextrin Malt(s) Averagely Perfect Kölsch - Poll #7 - Fermentables Combo Poll Averagely Perfect Kölsch - Poll #8 - Yeast Strain Averagely Perfect Kölsch - Poll #9 - Wheat Malt Percentage Averagely Perfect Kölsch - Poll #10 - Wort Production Stategy Averagely Perfect Kölsch - Poll #11 - Mash Temperature Averagely Perfect Kölsch - Poll #12 - Mash Length Averagely Perfect Kölsch - Poll #13 - Flavor/Aroma Hop Regions Averagely Perfect Kölsch - Poll #14 - Flavor/Aroma Hop Preliminaries Averagely Perfect Kölsch - Poll #15 - Flavor/Aroma Hops Continued Averagely Perfect Kölsch - Poll #16 - IBUs Averagely Perfect Kölsch - Poll #17 - Bittering Hop Philosophy Averagely Perfect Kölsch - Poll #18 - Hop Schedule Times Averagely Perfect Kölsch - Poll #19 - 5 Minute Hop Qtys Averagely Perfect Kölsch - Poll #20 - 60 Minute Hop Variety(s) Averagely Perfect Kölsch - Poll #21 - 60 Minute Hop Proportions Averagely Perfect Kölsch - Poll #22 - Fermentation Temperature Averagely Perfect Kölsch - Poll #23 - Boil Length Averagely Perfect Kölsch - Poll #24 - General Water Profile Averagely Perfect Kölsch - Poll #25 - Specific Concentrations for Chloride and Sulfates Averagely Perfect Kölsch - Poll #26 - Carbonation Level Averagely Perfect Kölsch - Poll #27 - Cold Conditioning The resulting recipe was placed in the Homebrewing child forum Homebrew Recipes in the German Ales section. The link immediately below is to the recipe: Averagely Perfect Kölsch - "Kölsch-Vid 19" - AG (w/extract option) Normally at this point there would be a link to a “How My Averagely Perfect Kölsch - "Kölsch-Vid 19 Turned Out" thread. Because this recipe calls for a cold-conditioning phase of 20 days, it will be some time before that thread is created. A link will be posted when the “How it turned out” thread is created. Links to the previous seven “Averagely Perfect “How We Got There Threads: 1) The Averagely Perfect American IPA “How We Got There” 2) The Averagely Perfect American Stout “How We Got There” 3) The Averagely Perfect Saison “How We Got There" 4) The Averagely Perfect NorthEast IPA “How We Got There” 5) The Averagely Perfect ESB “How We Got There” 6) The Averagely Perfect Dubbel “How We Got There” 7) The Averagely Perfect American Brown “How We Got There”
Question: kegging is not in the cards for me. So, speaking bottling, what would be a reasonable practice for cold conditioning / bottling? Would one bottle after primary fermentation was complete, let the bottles carb @ 70 degrees, and then cold condition? Thanks!
You could lager in a secondary (or even primary) and then bottle, if you have a way to keep O2 from sucking back while crashing. Or you could bottle and then lager, but you'd always stir up at least a little of what had settled out when you pour. That's a reason you don't find bottle conditioned commercial lagers. Now, a Kölsch isn't a lager per se (i.e. it's not fermented with lager yeast), but lagering is how it becomes so clear.
This is how I used to bottle lagers. I didn't brew many before I began kegging, but I liked the results. You will have yeast sediment in your bottles and it will take a while for that to settle out. When you pour from the bottle, you'll want to take care not to disturb the sediments, so try to get comfortable leaving some beer behind in the bottle.