dpalme
Well-Known Member
Got so busy with work and what not that I didn't make time to keg the Klosch until tonight. Popped the top off the bucket and that flat beer aroma filled the room, no fungus, no mold, just a very clear kolsch....
Not sure the alcohol content is going to be very high since I did not get the mash to optimum temp, but it still smelled good nonetheless.
Its on 30 lbs of Co2 for 24 hours and then back down to 8-10 for a week before serving it up.
Guess I need to run tomorrow to the HBS and pick up another set of supplies!
Not sure the alcohol content is going to be very high since I did not get the mash to optimum temp, but it still smelled good nonetheless.
Its on 30 lbs of Co2 for 24 hours and then back down to 8-10 for a week before serving it up.
Guess I need to run tomorrow to the HBS and pick up another set of supplies!