After racking to a secondary two weeks ago, my lager has continued to settle out and really has cleared up nicely. Sadly it also looks to have darkened somewhat to an orangish golden rod color -- I was hoping for more of a yellow gold.
A quick taste test again detected the upfront biscuit, bready flavor with a moderate dry hop at the tail.
Although it is now the depth of winter, I might even call it "refreshing."
I tried to play it a little safe with bottling this time around. Several of my batches have turned out overly primed, with maybe half a pint glass full of foam during the initial pour. This is the first time since my very first batch that I opted to use corn sugar and am trying to stick to a colder-than-likely conditioning temperture. I'll let you know how it goes.
Bright yellow caps just seemed to scream "Californee."
- 69 g corn sugar
- 16 oz water
Temperature: 58 'F
It tastes like a lager!!!ReplyDelete