This is the one I posted on earlier where I got 87% efficiency.
-Magnum at 60 minutes to 23 IBU (I had read that magnums are derivative of hallertauer, so I thought it would be ok to use them for bittering)
-2000ml starter of WLP029
-I did a 90 minute boil, as is recommended in BCS, but now I’m listening to Jamil’s podcast on kolsch, and he said you should only do a 65 minute boil to limit melanoidin formation (forgetting that there is an s-load of pils malt in this that likely has a ton of SMM). The weird thing is, I had to add water to the boil a couple of times, as my efficiency was really good and I didn’t want to end up with an “imperial kolsch”, and I still feel like its a bit dark. Only time will tell I guess, but was looking to see if anyone else did a 90 minute boil (I also turned my burner way down so it was a slow rolling boil)
-Fermentation - I typically go by the maxim that the first few days is really the critical time to control fermentation, so it is chugging nicely, held at 60*, about 20 hours after pitching at 58 degrees. I was thinking of raising it up to 65 (ambient temp of my house) for another week at the first signs of slow down, maybe around day 4.
Part of the reason for this is we are heading on vacation for 10 days on March 15, and I wanted to use that time to start lagering this beer and my biere de mars. I’m thinking I should easily be at my terminal gravity by March 14 (10 day primary), particularly if I let the temp rise up, and it would be ok to start lagering it.
-I have heard that you shouldn’t technically ‘lager’ beer while on the yeast, and have only really done one proper lager (which I racked to a keg first), but I don’t really see what the problem is with keeping this on the yeast while I’m crashing it whilst on vacation.
Thoughts are appreciated!