Brewed a Smoked Vanilla Whiskey Porter which is now being dry hopped in secondary. Today is day 7 of dry hopping. Recipe suggests moving it from secondary to keg after 7 days of dry hopping. Are there any issues or concerns with moving it to the keg, as it will need to age for 30 days at 65 degrees?
Moving from secondary to keg
- Thread starter Wfu1bunn
- Start date
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Skipping the whole secondary thing and kegging it is the safest way to go.
Nice tight keg won't allow air infiltration with every temperature shift...
Cheers!
Nice tight keg won't allow air infiltration with every temperature shift...
Cheers!
