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- Jan 23, 2018
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Hi All,
Need a little help here if you dont mind, as I'm getting in a pickle.
Basically, I've just brewed up an British bitter (ale) and it did a two week ferment at 21C. I've now kegged it into one of my soda kegs and pressurized it to .6 bar to carbonate over a week slowly. Now my question is at what temp should the keg be kept at so any off flavours fade, the beer starts to clear and the remaining yeast eats the left overs and then settles?
Is there a general role here? as i'm going to be kegging a pilsner and a stout in a few weeks time as well. Dont want to mess them all up at this stage.
Thanks
Need a little help here if you dont mind, as I'm getting in a pickle.
Basically, I've just brewed up an British bitter (ale) and it did a two week ferment at 21C. I've now kegged it into one of my soda kegs and pressurized it to .6 bar to carbonate over a week slowly. Now my question is at what temp should the keg be kept at so any off flavours fade, the beer starts to clear and the remaining yeast eats the left overs and then settles?
Is there a general role here? as i'm going to be kegging a pilsner and a stout in a few weeks time as well. Dont want to mess them all up at this stage.
Thanks