dwightr8
Well-Known Member
I brewed a batch of Irish Red on Friday afternoon. Pitched a pack of dry Voss Kveik Friday evening. Pressure fermented (15psi) in a corny @90F . Fermentation seemed to be done by Sunday morning. Gravity went from 1.071 to 1.018. My question is how long should I wait to transfer to serving keg and chill?