Title says it all. I am sampling the 1st sample of my O-fest ale that has been on the yeast for about 6 months at about 35 PSI. I ramped up the PSI to naturally carb the beer towards the end of primary, closed pressurised fermentation style.
It is FAN-FREAKING-TASTIC. Not even a hint of mytholysis...err...I mean Autolysis. or any other detectable off flavor that I can gleen from an overcarbed warm sample. BTW what is a secondary? j/k :cross:
Now I will need to filter out the majority of the yeast and adjust the carb level as it chills. Oktoberfest is almost here!!!! It is going to be hard to not keep sampling this...
It is FAN-FREAKING-TASTIC. Not even a hint of mytholysis...err...I mean Autolysis. or any other detectable off flavor that I can gleen from an overcarbed warm sample. BTW what is a secondary? j/k :cross:
Now I will need to filter out the majority of the yeast and adjust the carb level as it chills. Oktoberfest is almost here!!!! It is going to be hard to not keep sampling this...