M
mcgsmanor
I have asked about, and want to get as much advice as possible. I was going to brew a kolsch today, but was advised to make a starter first. I thought that I could brew it and ferment as normal (which is what the bottle of white labs yeast says), and then cool it down in the secondary. I really want to have this turn out, so if I need to make a starter, that's what I'll do, but is that absolutely neccessary? Thanks!