zeg
Well-Known Member
My latest batch, a Bock, has reached the 75-80% fermented point, so it's time to go to the D-rest. The sample showed fairly strong diacetyl, so it definitely needs it.
This is annoying. The fermentation freezer, at about 10°C, was just perfect for keeping all my malty cold weather beers at the perfect serving temperature. I'd only just had that realization when it's time to bump it way up. Curses! I thought I was clever for filling up all the freezer dead space with bottles....
This is annoying. The fermentation freezer, at about 10°C, was just perfect for keeping all my malty cold weather beers at the perfect serving temperature. I'd only just had that realization when it's time to bump it way up. Curses! I thought I was clever for filling up all the freezer dead space with bottles....