I just kegged my Oktoberfest and the gravity was at 1.020.
It fermented at 50 degrees for 16 days then sat at 60 degrees for 2 more days. I was hoping to get a bit lower gravity, I was thinking about keeping the beer in the keg (secondary) at 60 degrees for another day or two in hopes of getting it down a couple more gravity points. Is it worth it? or should I just start the lagering process?
It fermented at 50 degrees for 16 days then sat at 60 degrees for 2 more days. I was hoping to get a bit lower gravity, I was thinking about keeping the beer in the keg (secondary) at 60 degrees for another day or two in hopes of getting it down a couple more gravity points. Is it worth it? or should I just start the lagering process?