Bhamsteelerfan
Active Member
Okay, so I'm in the process of brewing my first Kolsch. Tasted fantastic after fermentation. Racked to a glass carboy and placed it in my fridge, where it has been sitting for about two months at 42 degrees. I have a couple of questions: 1) Has it conditioned long enough? 2) Do I need to let it warm up a bit before bottling?
Any advice or suggestions are more than helpful since this is my first attempt at this style.
Thanks!
Any advice or suggestions are more than helpful since this is my first attempt at this style.
Thanks!