ShoreBrewer
Active Member
I need your help guys. I typically brew STRONG beers, but I needed to brew one for my brothers birthday party, which will be consumed by miller & bud drinkers. So, all the guys in the local brewclub said I should brew a Kolsch. I did just that. Everything was spot on the recipe. I fermented primary at 64F for 9 days, and then secondary at 60F for 11 days. Then racked to a keg. Its been in the keg for 2 weeks. I just purged the yeast (basically done) waited a few more days, and then pulled a sample. I SMELL CIDER!!!! OH NO. This Has To Be Ready to take to the party in 8 days.
Should I take the keg out of the keezer and let it ramp up to 70-74ish?? for the 8 days? What should I do.
Should I take the keg out of the keezer and let it ramp up to 70-74ish?? for the 8 days? What should I do.