Doing a Kolsch and i have a mash Ph of 5.8. Mash temp was 150 for 75 minutes. Which has a greater effect on the beer? Temperature/time, or Ph?
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Oscar, the cake will settle in the bottom and I'll rack out and let some of the yeast transfer too. If this goes reasonably well I'll probably cut the dip tube off so I'm not transferring yeast cake next time.I have had problems serving (cornie) keg conditioned beers.