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Old 07-10-2012, 05:22 PM   #1
DZzero15
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Jan 2009
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I'm brewing for a wedding and want to get as much of it done as much as possible beforehand. If I brewed my "Honey Kolsch" tomorrow, would the flavor be hurt by a few months in the keg? It's a kolsch-style beer with honey malt and flaked maize--so not very hoppy to begin with. Thoughts much appreciated!

Cheers,

DZ


 
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Old 07-10-2012, 08:10 PM   #2
TopherM
 
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It would actually benefit from a long conditioning period AFTER fermentation is complete, but you really want the temp to be around 34-36F that whole time.
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Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
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Primary #3 - Kane-DOH APA (Honey Citra APA)
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Keg #3 - NONE!
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Old 07-10-2012, 08:41 PM   #3
DZzero15
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Can do! It'll be under CO2 as well. I figured it would be fine, just wanted to check to see if their might be an issuing with aging lighter beers like this one. Thanks!

 
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Old 07-10-2012, 09:07 PM   #4
TopherM
 
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The lower temp slows down the conditioning period, so a few months of aging at 34-36F is about the same thing as a few weeks at 70F, plus the low temperature helps with the crispness and clarity of the Kolsch.
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

 
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