Well I made the Death by Dunkel recipe and it is 4 weeks old stopped bubbling at 16 days.
My OG was 1.060 (at 75 deg) and it fermented at 61 degs on Wyeast Kolsch for 4 weeks. I just moved it to the keg but the gravity was 1.018 (at 61 deg).
When I opened the bucket there was about a half an inch of krausen on the top. Very stick, fatty, gooey. Is this normal for Kolsch?
I really want this to work ( I love Warsteiner) so my question is:
1. do I move the keg to a warmer part of the house and try to get the yeast to get the gravity down?
2. add some notty
3. let it sit for another week than carb for a week and hope it is good?
I tasted it but had some krausen and yeast in it so wasn't a good sample.
Help is appreciated.