Todat I keg a Doppelbock that's been at rest in an Old Line Distillery Single Malt Americsn Whiskey barrel for 10 weeks.
Next I rack a Munich Helles into that same barrel, with some left over to keg a couple un-barreled gallons of it.
Sunday we keg 10 gallons of a Tank 7 clone that is our second batch of this, and it's a killer recipe from the AHA recipe database. Getting the temp up into the 80's was the Belle Saison dry yeast has worked great, O.G. 1.076 > 1.003. and it's freaky good.
Is this a great country, or what?
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