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Hello there!
It’s my first time brewing Kolsch. My recipe calls for it to be fermented at 60f/15c for 10-14 days and then lagered at 33f/1c for 14-21 days.
So normally when I brew, once my fermentation is complete I put it in my keg and put it under pressure for two weeks.
What I am wondering is whether I should keg the Kolsch and apply the pressure while it lagers.
Or rack it into a second FV for the 14-21days while lagering AND then keg and apply the pressure after this time? Maybe force carb at that stage?
It’s my first time brewing Kolsch. My recipe calls for it to be fermented at 60f/15c for 10-14 days and then lagered at 33f/1c for 14-21 days.
So normally when I brew, once my fermentation is complete I put it in my keg and put it under pressure for two weeks.
What I am wondering is whether I should keg the Kolsch and apply the pressure while it lagers.
Or rack it into a second FV for the 14-21days while lagering AND then keg and apply the pressure after this time? Maybe force carb at that stage?