becksbolero2
Well-Known Member
- Joined
- Jul 23, 2008
- Messages
- 63
- Reaction score
- 0
So I made an IPA quite a while ago but completly forgot the irish moss. The beer has been sitting in the keg for almost a month now first two weeks at room temp (70) and the other half at chilling temp 38-40
but it is still hazy and tastes very green/bready/yeasty. I know everyone says that time will heal all, but will it really ? and if so should I keep it cool or warm to help the sediment drop out?
any other sugestions ?
thanks
joe
but it is still hazy and tastes very green/bready/yeasty. I know everyone says that time will heal all, but will it really ? and if so should I keep it cool or warm to help the sediment drop out?
any other sugestions ?
thanks
joe