Mike@Lincoln
Member
I have just finished my third brew which I made in time for Christmas, just a simple kit (Yorkshire Bitter ) consisting of the wort and yeast, but I like to add more sugar than the recommended 1kg....this one came out at 5.4 per cent ABV. I use a 5 gallon ( UK ) plastic keg and usually it needs two weeks to mature and go through its "second ferment" before it clears. I am told that maturing in the keg is best done at a cool temperature, but how cool ? My home is quite warm at around 25c and I wondered if I should stand the keg in the refridgerator for 10 days or so.....any comments anyone ?
Mike.
Mike.