TheHunk
Well-Known Member
- Joined
- May 2, 2009
- Messages
- 125
- Reaction score
- 5
Made a golden Belgian ale. Fermented at 60 for a week then I brought it upstairs for 3 days for a 72 degree rest. After that I put it on the back porch for a couple of days of cold crashing. When I went to check it the plastic carboy had frozen solid. Since it has thawed (23 days ago) it is very cloudy and yeasty smelling. I put it into the keg/fridge 7 days ago and it is still the same. Any help on getting the yeast/cloudness removed would be appreciated. Recipe below.
9.0 lb Dingemans Pilsner malt
8.0 oz Carapils malt
8.0 oz Crystal 10 malt
2.0 oz Crystal 40 malt
1 lb light candi sugar
1.0 oz Styrian Goldings [3.80%] (60 min)
1.0 oz Styrian Goldings [3.80%] (20 min)
Mashed at 157 for 60 minutes.
TIA
Wes Hunkler
9.0 lb Dingemans Pilsner malt
8.0 oz Carapils malt
8.0 oz Crystal 10 malt
2.0 oz Crystal 40 malt
1 lb light candi sugar
1.0 oz Styrian Goldings [3.80%] (60 min)
1.0 oz Styrian Goldings [3.80%] (20 min)
Mashed at 157 for 60 minutes.
TIA
Wes Hunkler