Tom Carola
President
What is everyone's experience and/or recommendation for Kölsch- especially on yeast strains?
Hoping to do a few this year, so I want to nail down a good process.
I have a small batch going right now with the Lallemand Köln strain and it seems to be a real slow starter. Pitched Friday evening and today it is just starting to show some consistent bubbles (every 10 seconds or so) in the airlock. I probably underpitched a bit since I just tossed 1 packet into the 2.75gal of 1.051 wort at 60° but still, feels pretty slow! Should I try to warm it up a bit? The stuff I saw online all recommended 55-65° so I figured 60° would be fine...
Anyway- I'm open to any input/suggestions on yeast and temps.
Grain recipe was just 95% pilsner with 5% vienna and I used all hallertau mittelfrüh (60, 15, 5 mins to get me ~25 IBUs). Open to input/tweaks there but probably won't change that much since I have a fair amount of german hops I gotta burn through... and plenty of pilsner malt.
Hoping to do a few this year, so I want to nail down a good process.
I have a small batch going right now with the Lallemand Köln strain and it seems to be a real slow starter. Pitched Friday evening and today it is just starting to show some consistent bubbles (every 10 seconds or so) in the airlock. I probably underpitched a bit since I just tossed 1 packet into the 2.75gal of 1.051 wort at 60° but still, feels pretty slow! Should I try to warm it up a bit? The stuff I saw online all recommended 55-65° so I figured 60° would be fine...
Anyway- I'm open to any input/suggestions on yeast and temps.
Grain recipe was just 95% pilsner with 5% vienna and I used all hallertau mittelfrüh (60, 15, 5 mins to get me ~25 IBUs). Open to input/tweaks there but probably won't change that much since I have a fair amount of german hops I gotta burn through... and plenty of pilsner malt.