made a German Kolsch

[elpoko]

purchased a brewers best Kolsch kit from webber supply and brewed yesterday. Any helpful tips on the fermentation? Used the liquid recommended yeast and I have my primary fermenter in my kitchen. First time brewing this kolsch.

[Michael Erwin]

It may be too late to do this, but you should be fermenting at about 60 degrees F. That yeast performs great at lower temps.

But, I'm sure it will be a great beer.

Sent from my SAMSUNG-SGH-I897

[elpoko]

thanks! I read the directions and what the directions indicated that by using the liquid yeast would ferment at 70-75 degrees. Has bubbled now for 3 days and now has quit as I expected. going to transfer over to 2ndary on tuesday. I am up for any suggestions and comments as I am trying to be better at this and enjoying every last minute of it.

[Michael Erwin]

Wow, which yeast was that?

I've made a few Kölsch and consider myself an experienced novice at that style, it's one of my favorite styles. And I love those yeasts, both Wyeast and White Labs. Actually, my favorite is the Wyeast PC2575, which is only sold every other year, during the spring, and it's available right now!

Here's what I think are key tips for a Kölsch:
- a bit of sour -- be sure the mash pH is low, like 5.0-5.2. Lactic acid can help. Or, a small sour mash a few days before brew day.
- malt - pilsner is a must for base. I add wheat and Munich (or Vienna) to help out.
- hops - all up-front on the bittering side, definitely noble German varieties
- mash temp on the lower end, 148 or 149, for a highly fermentable wort
- the yeast is super important - got to have a kölsch yeast -- Wyeast 2565 or PC2575, White Labs 029. Wyeast says fermentation range is 56-70. White Labs says 65-69, but I've used both at 60 for the best results. They can still blow your airlock at 60F! I keep it at 60 for 2-3 days, then raise it 1-2 degrees per day up to 70 to aid them in their work.
- conditioning - it's best when you can give Kölsch a short lager. I find two months at either fridge temp (34ish) or serving temp (45ish for me) works. If you're carbonating in the bottle, do that first at a warm temp, then lager it in the bottles. I force carbonate in the keg, so I just put it in the keg, turn on the CO2, and let it sit for two months.
- Great for hot days!