kölsch beer

[brewtec]

hi,i am a new member,marty from cologne/germany
yes,even soft and smooth water is better,for fermentation best degree's is about the same like for a wheat beer ,ranged from 58-up to 78 degree's ,in european grad that is around from like 14-20 grad.the kölsch and wheat beer yeast like it warm,if it's warm for this yeast,the yeast works very strong and quick,so you can say after 3-5 days maximum you can store the beer like for 3-5 weeks,but cold,so you kick the rest of diacetyl out,that makes your head blowing up if you trink too much beer with too much rest of diacetyl.and don't give the yeast too much stress,more stress is a faster fermantation,but than ..the yeast is like a little bit empty,so find a middle way and you can use the yeast up to 4-7 times again.and for storage,go so cold as you can ,the best is
zero grad ,what is that in degree's? i use a formula: for sample 90 degree -30 is 60 :2 = 30 grad is that right? greetings from cologne marty

[HogieWan]

First of all, willkommen. Glad to have you here.

I'm having a hard time following your post. I'm guessing your english isn't perfect (and I don't know any german except "danke" - I had to use google for willkommen). Can you rephrase your question?

[toneyc]

Very close. The formula is degrees Celcius (grad?) -32 *(5/9) = degrees Farenheit. So in your example, 90 - 32 * (5/9) = 32.22.

:)
Toney.

[steveh]

And diacetyl won't make your head blow up - just make your beer taste more like an ESB than a clean, crisp Kölsch! :)

Welcome Marty - do you have a favorite Kölsch from your hometown?

S.

[HogieWan]

Originally posted by toneyc
Very close. The formula is degrees Celcius (grad?) -32 *(5/9) = degrees Farenheit. So in your example, 90 - 32 * (5/9) = 32.22.

now I get it!

[brewtec]

hi,thank's for the exactly formula, and i try to write my best english as i can,my last time in the states was in 1999,so i'm a little bit out of american language(not scholl english).my favorite kölsch is called "früh" kölsch,very fresh taste.
and yes,it's a little bit the diacetyl,but mostly higher alcohols,which comes from a bad fermentation formaly or? so don't use the yeast too much(5-7 times is enough),and it's better to give a little bit more yeast,so it's no so much stress for the yeast.
cheers
marty

[steveh]

Früh seems to be a hometown favorite in Köln - I've yet to try it.

And diacetyl character is a result of high temperature fermentation, not high alcohol. Cold lagering of Kölsch usually helps to keep diacetyl low, but maybe Früh uses some different methods than others.

As far as your English, we won't be judgemental around here - especially since we know you can tell us some good beer stories from Köln -- not to mention that most of us can barley pronounce Reinheitsgebot! ;)

Prosit!
S.