Our first lager (Batch #21 Pilsener) is in the keg! We lagered for about 4 weeks total. 2 weeks at 50F and 2 weeks at 30F. Both kegs went right in to the fridge to keep them cooooold while they carbonate. The beer is a very light straw color and completely translucent - a first for this brewery.
We split this 10 gallon batch and only dry hopped half of it so we could taste the difference. I sampled both as they racked to the kegs and the un-dry hopped tasted like flat Bud - pretty boring but drinkable. The dry hopped half (or D.H. or Designated Hitter) has much more flavor but is not over hopped at all - at least at this point.
We'll see how they taste once they are carbed up - about 7 days.
Friday, January 23, 2009
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1 comment:
I'll be interested in the results after a bit. I always thought dry hopping for certain styles was essential - a bit like applying salt at the table to pasta vs. cooking with it.
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