Beer Forum

Hi,
how long should a kolsch stay on the yeast cake? I would like to transfer to a corny as soon as I can to save room. It has been at 60 deg F for one week, can I rack to a corny in another week or should it lager 4 full weeks on the yeast cake? It is in a carboy now and taking up too much space. I would like to pack more beer in at once!

11amas wrote:Hi,
how long should a kolsch stay on the yeast cake? I would like to transfer to a corny as soon as I can to save room. It has been at 60 deg F for one week, can I rack to a corny in another week or should it lager 4 full weeks on the yeast cake? It is in a carboy now and taking up too much space. I would like to pack more beer in at once!

Oh, no... let it go at least 2-3 weeks. Then taste a sample. No butter or jolly rancher -> keg it.


Mylo

Yest cake? I thought you said this was a Kölsch. That's supposed to be a witty way of saying that there are probably plenty of yeast in suspension. Is it clear? If not then swirl up some yeast until it is a little turbid, transfer to a Corny and let it "lager" in the Corny. There's no reason why it has to condition in the same vessel it was fermented in.

The question caused me to go check on the Kölsch I have in the fermenter at the moment. It's been conditioning for about a month and is ready to keg. It will, of course, take months for it to drop clear but that's the way Kölsch is and I refuse to fiddle with filtering. A little yeast never hurt anybody.

+1 with MYLO!

Let that yeast clean up the beer first before racking to a keg for long term lagering. Not only will this give you a better tasting beer but it will also clear up much faster in the lagering tank.

yeast cake was probably the wrong description, the carboy still has a 2" layer of yeast on top after 6 days at 60 degrees! they weren't joking when they said this one didn't flocculate. I will leave it in carboy for another 2 and taste. Thanks for the input everyone.

Mylo, maybe I can get you to taste it when the sucker is ready...my first Kolsch...

11amas wrote:yeast cake was probably the wrong description, the carboy still has a 2" layer of yeast on top after 6 days at 60 degrees! they weren't joking when they said this one didn't flocculate. I will leave it in carboy for another 2 and taste. Thanks for the input everyone.

Mylo, maybe I can get you to taste it when the sucker is ready...my first Kolsch...

I'd be happy to. +1 to what AJ said. Lager that Kolsch as close to freezing as you can, and that yeast will eventually drop out.


Mylo

i would let it rise to 65-70F for a week or so. let it finish out and clear up any diacetyl.

Rest, yes I tend to rest everything...just in case, right? Then I will drop it down in the kegerator and lager for a month. I tasted a sample and measured the gravity, no apples, no butter! I still have not racked to corny though, in case it needs a little longer on the cake.