Kolsch question

[Bhamsteelerfan]

Okay, so I'm in the process of brewing my first Kolsch. Tasted fantastic after fermentation. Racked to a glass carboy and placed it in my fridge, where it has been sitting for about two months at 42 degrees. I have a couple of questions: 1) Has it conditioned long enough? 2) Do I need to let it warm up a bit before bottling?

Any advice or suggestions are more than helpful since this is my first attempt at this style.

Thanks!

 

[SpeedYellow]

In my experience, Kolsch doesn't need any cold conditioning. Will be good to go immediately after fermentation. But even if you believed it needs as much lagering as an actual lager, then you're still good since two months is plenty for a moderate-OG lager.

 

[sptaylor70]

Kölsch generally is lagered. Or semi-lagered, if you prefer, since the temperature doesn't need to be as low as for a lager beer. And it doesn't need to be for very long - Kölsch yeast can be completely done in 3-4 weeks.

So you can raise the temperature for a short diacetyl rest, then bottle/keg - it should be done.

 

[TobyG]

Okay, so I'm in the process of brewing my first Kolsch. Tasted fantastic after fermentation. Racked to a glass carboy and placed it in my fridge, where it has been sitting for about two months at 42 degrees. I have a couple of questions: 1) Has it conditioned long enough? 2) Do I need to let it warm up a bit before bottling?

Any advice or suggestions are more than helpful since this is my first attempt at this style.

1) A month would really have been plenty. 2-4 weeks is fine IME for cold-conditioning a Kolsch.
2) Probably a little if naturally carbonating. At least back to fermentation temperatures. A diacetyl rest shouldn't be needed if you used a Kolsch yeast since it's an ale yeast with a relatively low fermentation temp and not a lager yeast.