LeverTime
Well-Known Member
I just pulled a pint out of my first kegged beer ever, a dunkel lager. I primaried for 2 weeks, raised the temp for 2 days, and then lagered for nearly 10 weeks at 34*. Then, I transferred it to the keg, force carbed, and it's been in the keg in my fridge for about 3 days. It's not quite carbed all the way, but my biggest concern is that the pint had all kinds of what appears to be yeasty floaters in it. How many pints am I going to have to pull out before I get a clear pint?
I've made this recipe before and bottled it. It didn't have an unusual amounts of yeast on the bottom of the bottles.
I've made this recipe before and bottled it. It didn't have an unusual amounts of yeast on the bottom of the bottles.