I followed an American Pilsner recipe recently and I think I messed up somewhere along the line. I gave it a week in primary and two weeks in secondary before kegging it and putting it through cold crash. I siphoned each time and dumped the sediment. I should have checked the taste before kegging, but I was in a rush.
My end result tastes and smells like apples. It's certainly drinkable, but it isn't what it should be. I'm thinking that there was a problem during fermentation and the yeast needed more time to condition the beer? So, my big question is: If I bring the keg up to room temperature, will the remaining yeast be enough to condition it? Or should I repitch some more yeast to help the process? Or am I completely off base here??
Any advice is welcome! Thanks!
My end result tastes and smells like apples. It's certainly drinkable, but it isn't what it should be. I'm thinking that there was a problem during fermentation and the yeast needed more time to condition the beer? So, my big question is: If I bring the keg up to room temperature, will the remaining yeast be enough to condition it? Or should I repitch some more yeast to help the process? Or am I completely off base here??
Any advice is welcome! Thanks!
