13 days after primary fermentation I racked Der Kaiser into the secondary and now have it in cold storage. SG sitting at about 1.018, so that puts things at about 6.8% ABV. Hoping to squeeze a few more out of it but so far so good for my first lager yeast.
Temps were pretty consistent at about 56 - 54 degrees while fermenting in the primary. It's in the kegerator now and am trying to set it to 38 -36.
Visually it's got a nice deep brown color and already the beer is very clear. Initial tastes are incredible! Carmel sweet flavor balances wonderfully with the Tradition hops giving a clean and crisp taste.
Very pleased thus far.
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