Crash chilling and priming

[jberries]

Hello
I am doing this recipe
http://aussiehomebrewer.com/recipe/1339-bullshead-kolsch/
And was wondering.... If after fermentation and then CC for 2 weeks, will priming with sugar still carbonate after that. i.e will the yeast be viable enough to be able to carbonate the bottles after 2 weeks of CC.
I was wondering if CC was only for pressure kegging.
Thanks in advance.

 

[Lecterfan]

It will be fine, plenty of yeast left to carbonate the bottles. Get into it!

 

[jberries]

Awesome, thanks, reducing temperature now.
Cheers

 

[alcoadam]

It will be fine but I do find a drop in carbonation after cc. Most would like quite a bit of bubble in their kolsch...

 

[wbosher]

Also bare in mind that it may take a lot longer to carb up, but will get there eventually

 

[jberries]

Ok, thanks everyone

 

[Truman42]

Any reason why your CCing for 2 weeks? Is it because you have to (Going away etc) or because you think you need to?

You only need to CC for a couple of days really. You can CC longer say 4-5 days and will certainly get clearer beer the longer you do but to get most particles out of suspension and sitting on the bottom I have found that usually 2-3 days at 1-2C is enough.

But if you have to CC for 2 weeks it wont be a problem.

 

[yum beer]

I'm with Truman,
I don't see the need to CC a kolsch for 2 weeks.
4-5 days should be plenty to drop it out clean before bottling.
Its not a lager so need for extended time at low temps.

 

[gap]

Read this. It may explain why Kolsch should be cold conditioned for at least 2 weeks.

http://www.germanbeerinstitute.com/K%F6lsch.html

 

[jberries]

Further to this, when I go to bottle and prime is it necessary to bring the temperature back to say 18 deg, or can I prime a 2deg and raise the temp after that

 

[Rocker1986]

Just bottle it cold, it'll warm up in the bottles, and probably faster than warming up the batch as a whole too given bottles are obviously a smaller size. That's what I do and it works fine.

 

[jberries]

Perfect, thanks