I've got ten gallons of homebrew chilling nicely right now. The Blackhorse Ale has been refrigerated since the thirteenth of the month. The XXX Pale has been nestled up against it since the twenty-second. By the time of my retirement party--the seventh of June--they should be fully conditioned and ready for serving. I think a minimum of two weeks in the keg at 34ºF or so is essential to the finished product. I always find the beer to be cleaner and crisper if I'm patient and give it time to settle.
I added a sack of homegrown hops to the keg with the XXX Pale. We'll see how that works.
If you are reading this, you are invited to my party. Four p.m., 211 Henig, Yreka.
a.d. VI Kal.Iun.
1 day ago