Bottled my keptinis today. Nearly black, from 100% pale malts. 5.2%. Quite toasty flavour, somewhat like “tyrkisk peber”. Nice, but not what I was trying to make. Need to try againpic.twitter.com/eca3HQ35b7
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I have found the flavour changes over time a LOT. It's really a question of whether to stick drinking it young or see how it fully matures. Maybe try as a lager to focus on the caramelization without distraction?
I’m going to try to have some quite soon, but also keep a little for a while. Lager idea is good in theory, but I don’t have the facilities. Fermenting with #20 Espe, because I have it to hand.
Well Im doing one with San Francisco yeast and it's going very well and really clean
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