blackstrat5
Well-Known Member
I produced a Kolsch back in the end of May. Pilsner and Wheat Malt.
It lagered at 40 degrees for 5 weeks. I racked it to a keg, where it sat at room temp until there was room in the kegerator for it about two weeks later.
When I racked it, the beer was spot on for a Kolsch. It was great. Now that it's carbed I gave it a try and somethings amiss. The nose is straight up peaches or cider. The kolsch smells like im sticking my nose into a glass of woodchuck pear cider. It's in the taste at the beginning, and does resemble a fruity flavor I can't put my finger on.
It wasn't like this when I racked it. What happened?
It lagered at 40 degrees for 5 weeks. I racked it to a keg, where it sat at room temp until there was room in the kegerator for it about two weeks later.
When I racked it, the beer was spot on for a Kolsch. It was great. Now that it's carbed I gave it a try and somethings amiss. The nose is straight up peaches or cider. The kolsch smells like im sticking my nose into a glass of woodchuck pear cider. It's in the taste at the beginning, and does resemble a fruity flavor I can't put my finger on.
It wasn't like this when I racked it. What happened?