The blond has been fermenting in a keg (second time to do this) I am dropping the temperature a little each day to cold crush. Am excited to taste it in that it is a new Blond Ale recipe.
Keeping an eye on the Munich Helles, when the gravity gets low enough I will do a diacel rest for a few days then cold crush and finally put it into a serving keg.
I hope to have both of these ready for the next home brew competition.
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