I have a Kolsch coming to the end of its lagering phase. This is the first time I have ever made a brew that needed cold conditioning. When I bottle it, do I need to keep it at the lager temp or should I just let it condition at normal cellar temp? Would it be a good idea to add a little extra yeast?
Thanks.
Interesting… I am brewing the Kölsch out of “Beer Captured” tomorrow and it mentions no cold anything until after conditioning.
You should let it condition at regular cellar temps or it will take forever to carb up. No need to add yeast unless it was lagering for a very long time or it’s a very strong beer.
After reading this again… A Kölsch is an ale, isn’t it? What lagering?
Kölsch and Altbiers are ales, but they do usually benefit from lagering- meaning to store/condition at cold temperatures, not the yeast variety.
OK, I’ll buy that.