I brewed a Kolsch extract kit with Wyeast 2565 on March 11. It has been 10 days, and a gravity reading gave me 1.016, which seems a bit high, as I plan to rack to secondary when it hits 1.012 or so and “Lager” for a few weeks as cold as my fermentation chamber can hit (Hoping for 45 or lower…This has been fermenting at 60-62F.
Should I rasie the temp to mid-upper 60’s for a few days and check again? Or is 2565 just slow to ferment out? The beer (even flat) taste pretty darn good, and the color is very light, which is spot on for a Kolsch! I can taste the fruityness/champagne from the yeast, and if I am super careful with my racking to secondary and bottling, it will be a great beer.
I don’t want to rush it at all, just wondering if its a slow yeast.