dougdecinces
Well-Known Member
I brewed a festbier three weeks ago for a competition in early July. I just pulled a sample from my keg. Fully carbed, it looks and tastes just like a Kellerbier. It's slightly hazy with a slight yeasty, green apple flavor. I'm debating the merits of bottling some off now and entering in the competition as a Kellerbier while the main keg continues to lager. But I have a few questions first:
1) Given that the competition is six weeks away, will it even look/taste like a Kellerbier when it is done?
2) Should I throw some extra yeast in there to ensure cloudiness? I have a couple lagers going now, so I can harvest some yeast from those.
3) Would I be best storing these at fridge temps or at room temps until the festival?
I know Festbier and Kellerbier aren't the most popular, well-known styles, but I am hoping someone can answer this for me.
1) Given that the competition is six weeks away, will it even look/taste like a Kellerbier when it is done?
2) Should I throw some extra yeast in there to ensure cloudiness? I have a couple lagers going now, so I can harvest some yeast from those.
3) Would I be best storing these at fridge temps or at room temps until the festival?
I know Festbier and Kellerbier aren't the most popular, well-known styles, but I am hoping someone can answer this for me.
