...and good beer.
My first batch (kolsch) has been in bottles for 12 days, conditioning at about 65-66 degrees in the basement. I went down there tonight to check on my Agave Wit, which has been fermenting for 4 days (that seems to be chugging along nicely, although it would appear the blow-off tube was not necessary even though the OG was 1.062 - kit called for 1.066 - and I used a starter, my first time doing so). I couldn't help but take a peek at one of my kolsch bottles. It looks like it really cleared up nicely! :rockin: Even in the brown bottle I could see through the beer very easily. I know it's not a traditional kolsch-style, since I didn't use the right yeast and my ferm temps were in the low 70's, but I think it will be good nonetheless. I brought a bottle upstairs...you know, to admire and fawn over. I KNOW it is probably not finished conditioning and will benefit from extra time...but I really want to stick in the fridge for a couple days and crack it open. But if I do I may just be setting myself up for disappointment because of the fact it's not ready yet. It's my first batch, I think I'm allowed a little impatience, as long as I remember that the beer will only improve.
Also, I DO have a question, although unrelated: I'm getting ready to brew the AHS ESB kit. I didn't get any yeast with it, because I was planning on picking up the liquid yeast at my LHBS for the style. On my last visit, I picked up an extra packet of US-05 to keep on hand. Now, I'm not sure if I should make an extra trip to pick up one of the styles that are recommended, or if I should go with the one I have? They recommend Wyeast London ESB 1968 or Munton's Premium Gold Ale Dry Yeast. Thoughts?
My first batch (kolsch) has been in bottles for 12 days, conditioning at about 65-66 degrees in the basement. I went down there tonight to check on my Agave Wit, which has been fermenting for 4 days (that seems to be chugging along nicely, although it would appear the blow-off tube was not necessary even though the OG was 1.062 - kit called for 1.066 - and I used a starter, my first time doing so). I couldn't help but take a peek at one of my kolsch bottles. It looks like it really cleared up nicely! :rockin: Even in the brown bottle I could see through the beer very easily. I know it's not a traditional kolsch-style, since I didn't use the right yeast and my ferm temps were in the low 70's, but I think it will be good nonetheless. I brought a bottle upstairs...you know, to admire and fawn over. I KNOW it is probably not finished conditioning and will benefit from extra time...but I really want to stick in the fridge for a couple days and crack it open. But if I do I may just be setting myself up for disappointment because of the fact it's not ready yet. It's my first batch, I think I'm allowed a little impatience, as long as I remember that the beer will only improve.
Also, I DO have a question, although unrelated: I'm getting ready to brew the AHS ESB kit. I didn't get any yeast with it, because I was planning on picking up the liquid yeast at my LHBS for the style. On my last visit, I picked up an extra packet of US-05 to keep on hand. Now, I'm not sure if I should make an extra trip to pick up one of the styles that are recommended, or if I should go with the one I have? They recommend Wyeast London ESB 1968 or Munton's Premium Gold Ale Dry Yeast. Thoughts?