Although low on the Mash temp the Overall pallet feel and flavor was well balanced. IB U was low and as expect the bitterness was subdued. Most who tried it loved it however as the keg aged the flavor began to wane. Suggest after conditioning for 5 to 6 weeks to add yeast killer to control flavor degradation.
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https://brewgr.com/Media/img/mug/3_d.jpg
https://brewgr.com/Media/img/mug/3_t.jpg
