Belgian Blonde, still very young with only two weeks conditioning but I struggle to resist those beautiful Belgian esters.
My 1st Czech Pilsner did that in cask. Bloody near exploded the polypin. That was after the accelerated method.The Munich Helles is still a bit of a novelty for me so I’m drawn to it. As it’s conditioning the character of the malt is changing a little, perhaps a touch less sweet?
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I don’t think fermentation as such but maybe the yeast is still cleaning up or it may even just be the yeast settling out?My 1st Czech Pilsner did that in cask. Bloody near exploded the polypin. That was after the accelerated method.
Slow final/extra fermentation perhaps?
You need to get that lot down yer tonight. I'm in the doghouse having scoffed 10 cans of Brewdog last night and was "a xxxxing nuisance".
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