The Village Idiot
Well-Known Member
I am not 100% sure I had complete fermentation prior to kegging. All Pilsner grain/CZ Saaz using 34/70 yeast, 3 weeks at 10-11C, racked for 1 week and raised temperature to 16C for the last 2 days, CC'd to 1C for 4 days. Very clear but tasted a little maltier/sweeter than I thought it would. Bloody hate doing lagers.
Broken hydrometer again. Have been force carbing now for 24hrs. Should I warm it up, leave it alone?? Tasted pretty good.
Thoughts appreciated
Peter
Broken hydrometer again. Have been force carbing now for 24hrs. Should I warm it up, leave it alone?? Tasted pretty good.
Thoughts appreciated
Peter