erikrocks
Well-Known Member
So, I brewed 10 gallons of dopplebock a few months ago. I let it ferment at around 52* for 3 weeks, then lagered it for at least two months at 40*. I carbed one 5 gallon keg (set it and forget it), and it's been on tap for about 3 weeks. Problem is, it has a weird, yeasty off-taste. I'd like to give it more time (LOTS more time) to mature.
So, my question is...should I:
a.) take both kegs and continue lagering at 40*?
b.) take both kegs and let them stand at my basement temp, which is around 55-60*?
Basically, is there any harm (or benefit) in taking the kegs that have been at 40* for months now and have them sit at 55-60? Or should I just keep them at 40?
Thanks!
So, my question is...should I:
a.) take both kegs and continue lagering at 40*?
b.) take both kegs and let them stand at my basement temp, which is around 55-60*?
Basically, is there any harm (or benefit) in taking the kegs that have been at 40* for months now and have them sit at 55-60? Or should I just keep them at 40?
Thanks!