Fermentation Schedule of a Kolsch

[rich1985]

Hi there,

I am looking on making a Kolsch in the next coupe of weeks. As it's my first attempt I'm going to go with the BrewUK all grain pack. My main question relates to lagering it. This was my plan:

2 Weeks temp controlled at around 18c.
2 weeks bottle conditioned at room temp.
4 weeks in the fridge.

Does this sound ok? Also do I need to put them in the fridge for lagering straight away? I won't have room to put them all in at once so I was thinking of doing half and then doing the other half a month later once those ones have been lagered.

Thanks in advance!

 

[Bigcol49]

Hi!
I'm planning a kolsch; I'm going to ferment at 18°C for two weeks, then drop the temperature for about two weeks (as cold as the fridge will get) then into a keg to force carb for two more weeks, again, in a cool fridge.

 

[rich1985]

So I'm definitely on the right track with the first two weeks. As I'm bottle conditioning, I'm assuming my time line will look pretty different to yours?

I'm sure I read someone on here who bottle conditions kolsch but can't remember where I saw it !

 

[IainM]

Your plan looks good to me. There are plenty of people on here who have bottled conditioned Kolsch.

 

[Bigcol49]

Hi!
If I were bottle-conditioning I'd have a period of cold conditioning before bottling, just to help clarify the beer.

 

[BeerCat]

You can ferment much lower than 18c if you want just use more yeast. I have just done one at 14c. I always add finings to mine to get them clear before bottling. Can take a couple of months to condition properly in the bottle but its well worth it.

 

[MickDundee]

You can ferment much lower than 18c if you want just use more yeast. I have just done one at 14c. I always add finings to mine to get them clear before bottling. Can take a couple of months to condition properly in the bottle but its well worth it.

This. I’m fermenting one at 16C at the moment but it’s my first Kolsch and first time using Safale K-97 (temp range is 15-20) so didn’t wantto push it.

My plan is 2 in primary (will bottle Easter weekend), 2 to carbonate and hopefully it’ll still be cool enough in my shed to cold condition.

 

[BeerCat]

This. I’m fermenting one at 16C at the moment but it’s my first Kolsch and first time using Safale K-97 (temp range is 15-20) so didn’t wantto push it.

My plan is 2 in primary (will bottle Easter weekend), 2 to carbonate and hopefully it’ll still be cool enough in my shed to cold condition.

I have made really nice kolsch fermented at 18c.

 

[rich1985]

As I use a freezer as a fermentation chamber, I have the ability to bring it right down to zero. Maybe a week of cold crashing to clear before it goes to bottles at room temp? Just don't want it in there for too long so I can crack on with brewing something else!

 

[BeerCat]

I normally cold crash for a few days around -1c then add finings and bottle after 2 more days.

 

[Bigcol49]

Hi!

don't want it in there for too long so I can crack on with brewing something else!

Am I correct in assuming that most members would condition in the bottle rather than "bulk" conditioning for this reason?
If fridge space was available, would conditioning in a large vessel before bottling be the method of choice?

 

[Saisonator]

1 week at 14c
1 week at 18c
2 days at 0c
2 weeks bottle condition 18c
2 weeks bottle condition 0c - 4c

 

[rich1985]

Do not know if this will get read or not. I'm currently a day in to cold crashing. However I need to use my inkbird, tomorrow to temp control a yeast starter for my brew on the weekend.

Would I be ok to stop the cold crash of the Kolsch for two days to use the inkbird for the starter and then start the cold crash again once the Yeast starter is done and in the fridge? I'm not in a position to bottle the kolsch until the weekend.

A second question is, once I bottle condition at 0-4 degress am I ok to put them on their side? If I do that I will be able to fit more in! Sorry again probably a very stupid question!

 

[BeerCat]

Most people dont bother temp controlling starters. I don't and i make mainly lagers. Its not a problem. If you are cold crashing you can adjust the fridge manually and check it with a thermometer (unless you have bipassed the thermostat). The problem with lying beers down is all the yeast will collect on the sides.

 

[rich1985]

Most people dont bother temp controlling starters. I don't and i make mainly lagers. Its not a problem. If you are cold crashing you can adjust the fridge manually and check it with a thermometer (unless you have bipassed the thermostat). The problem with lying beers down is all the yeast will collect on the sides.

I'm just worried about with the huge heatwave coming up that it could get very hot in the flat and so spoil the starter?
Unfortunately my fermentation chamber is a freezer so I cannot continue to cold crash if I were to use the ink bird for the starter.

As for the cold conditioning in the bottles. What if I left them on their side for the two weeks to clear but before drinking the ones I want to drink I stand them up properly? Would that work or would it negate the two weeks bottle cold condition?

 

[IainM]

Yes, you could temp control your started and lower the temperature again, it shouldn't affect the beer in the fv. Still, a high temp starter fermentation isn't necessarily a bad thing. Starters are for making happy healthy yeast, and usually the optimal temperature for that is higher than for making nice tasting beer, at around 30C. You would have to crash the starter though and decant the spent wort as you wouldn't want that in your beer.

Regarding cold conditioning bottled, you won't undo the conditioning by having them on their side then putting them upright again. I would, however, give them a good swirl to make sure no yeast is stuck to the side, then make sure it all settles again and compacts on the bottom before drinking.

 

[BeerCat]

As Iain said above. You wont spoil the starter, just decant the wort before pitching.

 

[rich1985]

Thanks both. I'll just leave the Kolsch to continue and let the yeast regulate itself. Got plenty of room in the fridge to crash it before I use it on the weekend. Thanks for the advice!