One week in the keg and it is only slightly carbed but it is amazing. I couldn't stop drinking it. Finally after about the 8th pint the little people dressed in dirndl's came and carried me to bed.
Brewed this October 2nd. Was bored yesterday and kegged one gallon of the batch for fun. It's already nice. Mine taste like fat tire but better. Letting the rest age until Halloween!
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"I'd Tap That!"
HaPpY yEaSt HaPpY fEaSt
Just tasted this at day 10 - (1.054 to 1.014) and it's awesome. I'm gonna throw it in a keg tomorrow to free up a carboy and let it sit for a little while, but can't wait to get it pouring. Nice job!
Day 14 in the keg at 38* and this is very drinkable. It had a bit of that early beer "bite" to it the first week, that's mellowed out quite a bit. I'll be ready to serve this to friends next week (3 weeks in the keg at 38*). Definitely gonna brew this one again before summer rolls around.
__________________ BierKeller Brewery
Keg #1 - Vanilla Pecan Porter
Carbing - Munich Alt
On Deck- Berliner Weiss
Fermenting- DIPA
Next to be brewed- Saison
I just finished my boil...waiting to pitch the yeast. The original post said to frement 1 week in the primary and 3 weeks in the secondary. Any thoughts on keeping it in the primary for the whole time? That's what I have been doing and it has worked out fine. Also, is 3 or 4 weeks recommended for fermentation (in order to give the yeast time to clean up after itself)?
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