WarBac
Well-Known Member
3rd batch Hefe (Kolsch, Wyeast) fermented at 62 degrees for 10 days. Transferred to secondary last night and it was at final gravity. Was going to raise the temp to 70-72 for a couple more weeks, but I tasted it and it was amazing. So the question is should I throw it in the keg and let it condition and carb? Or is it way to early?
