I use that same yeast when I make Kolsch also.
You should be fine at 60 degrees. If you did let it go higher you may want to bump it up tword the end of the secondary to help the yeast “clean up” the diacetyl. If you have been keeping it within its temp range, I would cold crash it hard for a solid week. That yeast does not flocculate well and can be a bear to clear. Dont be surprised if you have to use some gelatin to help it clear.
Personally, I prefer to lager mine for a few weeks as cold as I can get it. It helps it clear and will really help to make it drinkable more quickly.
Once its kegged, you will know quickly if you need to do the gelatin trick or not. It will be very apparent.
If so, drop some gelatin in 1 cup of boiling water, let it cool and gently “place” the gelatin water on top of the brew and walk away.
2 or 3 days is usually all it needs to run as clear as water after. be careful of that first glass though, ewwwwww, nasty.
Let me know how it turns out. Kolssh is one of my very favorite styles.
Cheers,
Knewshound
Excellent. Thanks!
I wondered about diacetyl production since I pitched at 70 degrees. It did go right into the keezer at 60, but I read that the kolsch yeast was a bit more tolerant of higher temps than a true lager yeast. It certainly won’t hurt to bump it up to clear any residual diacytl.
I’ve only made one lager, and though I lagered at the right temps and did a diacytl rest, it tasted like bad movie popcorn. Pitching more yeast and another diacytl rest made it taste more like butterscotch, which I understand is somewhat in style for some German lagers. I ended up dumping it though. Now I know to pitch at LAGER temps. The trick is getting that wort cooled that far.
Yes, the yeast does not flocculate well, but I’m not overly concerned about that. It’s not a competition beer. But then again, I want it to look good for friends and family, right?