mhopperman
Member
I have a kolsch 'lagering' at what I thought was a fairly safe temperature setting to avoid freezing, but something has gone wrong. I have a probe in the centre of the wort, and I guess with the freezer, the bottom and tops are much colder than my 2 degrees C in the middle, so I've noticed a little layer on ice on top, but I would have to assume the bottle got frosty as well.
1) Will that amount of freezing, maybe for a day or so (I would give the fermenter a little bump to confirm no freezing and it had been fine prior at that temp), should I be on the safe size and repitch some yeast when it comes time to bottle condition? I've read a couple of grams of dry yeast would be fine?
2) Will repitching yeast basically undo the cold crashing/gelatine/lagering steps I've taken? Or will the small amount of yeast not really affect clarity much? I'm planning to use s-05 because it's what I have on hand.
3) In the future, is it best practice to control the ambient temp and not the fermenter temp for cold temps? I notice on Brulosophy they advise to move your probe to the freezer/fridge for cold crashing, but don't specify why.
Thanks
1) Will that amount of freezing, maybe for a day or so (I would give the fermenter a little bump to confirm no freezing and it had been fine prior at that temp), should I be on the safe size and repitch some yeast when it comes time to bottle condition? I've read a couple of grams of dry yeast would be fine?
2) Will repitching yeast basically undo the cold crashing/gelatine/lagering steps I've taken? Or will the small amount of yeast not really affect clarity much? I'm planning to use s-05 because it's what I have on hand.
3) In the future, is it best practice to control the ambient temp and not the fermenter temp for cold temps? I notice on Brulosophy they advise to move your probe to the freezer/fridge for cold crashing, but don't specify why.
Thanks