OK, this baby has been bubbling like crazy for more than 12 hours now. When I chilled the wort, I was surprised that it dropped down to around 57F or so (ground water getting colder all the time!), so things had to warm up a bit before it took off. Once it got going, though, it warmed up to 68 or so, so I’ve turned the temp on the ferm fridge down to get it into the 65-66 range. Not sure if this is the right temp to give it that slightly fruity/vinous characteristic I want, so any advice would be welcome.
I’m also trying to figure out if I can get by using the Kolsch yeast cake to do a reasonably big (American) porter I’m planning for next week. I figure it won’t be far from what I’d get using 1056, which would be fine by me. Thoughts on this?
I guess the obvious choice for the cake would be an alt, but I have a couple tawny/red beers already on tap and I’d like to get the whole spectrum covered :cheers: