At this very moment I’m fermenting my first batch of Kölsch-style beer. I’m using the WLP029 yeast.
I pitched at 16C (61F) and let it ferment at that same temp. It went from 1.048 to 1.013 in 2½ days and it seems to have passed peak fermentation (krausen has collapsed and airlock does not bubble as much) so I raised temperature to 18C (64F) to prevent fermentation from stopping (according to White Labs info). Gravity is still dropping right now, but very slowly.
My current plan is:
I pitched at 16C (61F) and let it ferment at that same temp. It went from 1.048 to 1.013 in 2½ days and it seems to have passed peak fermentation (krausen has collapsed and airlock does not bubble as much) so I raised temperature to 18C (64F) to prevent fermentation from stopping (according to White Labs info). Gravity is still dropping right now, but very slowly.
My current plan is:
- Keep wort at 18C (64F) up to a week after fermentation is done.
- Maybe do a diacetyl rest at 21C (70F).
- Then lager at 1C (34F) for 4 weeks in primary.
- How long do you think I should leave the wort at 18C (64F) after SG stops dropping? Could I leave it for 2 weeks instead of 1?
- Should I do a diacetyl rest? I don’t even know what diacetyl tastes like.
- Should I rack to a secondary before lagering? I’ve heard that it’s best to leave it in primary but I’m not sure.