StarrHill
Well-Known Member
- Joined
- Dec 17, 2008
- Messages
- 58
- Reaction score
- 9
I made a dunkel last week, which started at 1.050, and now after seven days is down to 1.010. Everything I've read about the style suggests it's best drunk fresh, so I'm considering kegging it today and trying it after a week of keg conditioning.
Should I cold crash before transferring? My gravity sample still had clumps of suspended yeast in it - I know that yeast is integral to the style, but not sure where to go from here. Since I'm asking, any votes for priming the keg vs force carbing? I've never primed a keg with sugar, so it would be a new technique for me to try.
Any advice on this new style for me is appreciated. Thanks
Should I cold crash before transferring? My gravity sample still had clumps of suspended yeast in it - I know that yeast is integral to the style, but not sure where to go from here. Since I'm asking, any votes for priming the keg vs force carbing? I've never primed a keg with sugar, so it would be a new technique for me to try.
Any advice on this new style for me is appreciated. Thanks
