Koelsch ferment at higher temps

[joejoe]

Has anyone brewed a Koelsch in the summer without a refrigerator?
The last 3 or 4 batches of ales I fermented in my basement stayed at around 66-68 degrees im primary and secondary and all turned out just fine but I believe that a Koelsch needs around 60-65 degrees to ferment properly.
I do not have a refrigerator and the coolest I can get in my basement is around 66-68.
Will the Koelsch still be a Koelsch if fermented at 68?
Any ideas on how to keep a primary and secondary cool enough withought a refrigerator?
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[paul84043]

I wouldn't even begin to sweat that temp difference, it's the higher 70's that you want to try to avoid to keep from getting the heavier Estery flavors.

If you're still concerned, put it in a corner of your basement where it can have maximum contact with the cool concrete, a corner will give you contact on 3 sides. You can also put it in a tub of water, that will cool it off quite a bit, then there's the T-shirt or towel draped over the carboy with the end in water, it will wick up and cool the fermenter quite nicely.

I'm doing a Kolsch right now and haven't taken any measures to keep it cooler than ambient in my basement. That's around 68, It will still turn out fine. The worst that will happen is that it will take on a slightly more fruity flavor.

[joejoe]

I brewed the Koelsch last night and pitched at 72 degrees. The original gravity was 1.040. as of this morning it is in my basement sitting nicely at 68. You mentioned that a bucket of water or a wet towel draped will keep it cooler. Have you ever tried this to make a lager? Is there a way to cool a carboy down from 68 enough to make a lager without a refrigerator? Just looking for some alternatives and ways to experiment.
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[paul84043]

Lagers require anywhere from about 45F to 58F, I don't think there's any way to get it that cool without a fridge. Unless you live in North Dakota or Canada...
The Kolsch kit that I did was not a Lager yeast so 68-ish is fine for mine.