matti
Swedes Bryggeri
- Joined
- 27/5/06
- Messages
- 1,904
- Reaction score
- 3
Kegged and force carbonated my latest creation this afternoon.
A no chill lager.
The beer hasn't cleared fully but I though I'd let it clear over X-mas new year under pressure in keg.
when I tasted it, I found it had a short sweet residual flavour that finished a bit dry similar to a Irish dry Red ale.
I am hoping this maybe is caused by yeast floating in the suspension and will drop to bottom.
I pitched 2 sachets of Swiss yeast rehydrated and aerated to buggery.
10 days in primary
10 days in secondary
Chilled for 4day no finnings.
Any ideas if flavour may persist or will the beer and the yeast in keg take care of it under pressure.
The cube were sitting at 4 degrees last 4 days and i have released pressure each day.
OG 1.049
Fg 1.013
May it has a couple of point to go..,..
A no chill lager.
The beer hasn't cleared fully but I though I'd let it clear over X-mas new year under pressure in keg.
when I tasted it, I found it had a short sweet residual flavour that finished a bit dry similar to a Irish dry Red ale.
I am hoping this maybe is caused by yeast floating in the suspension and will drop to bottom.
I pitched 2 sachets of Swiss yeast rehydrated and aerated to buggery.
10 days in primary
10 days in secondary
Chilled for 4day no finnings.
Any ideas if flavour may persist or will the beer and the yeast in keg take care of it under pressure.
The cube were sitting at 4 degrees last 4 days and i have released pressure each day.
OG 1.049
Fg 1.013
May it has a couple of point to go..,..
