Vitamin K Kölsch Clone Kegged

Last night (March 14), I kegged my Vitamin K Kölsch Clone. The beer had been in the primary for 13 days, fermenting from 1.045 down to 1.009. At 4.7% abv, this is exactly on target from the original recipe. Due to another beer in the fermentation chamber, I ended up not cold-crashing this one.

The kölsch is delicious at this stage--clean and lightly fruity, which I suspect will only continue to improve as it matures. I was also impressed by how well the batch has clarified, resulting in a beautifully clear and light yellow beer. A good yeast strain (as an aside, the sulfur production for this one noted by White Labs was indeed prominent--but thankfully it dissipated by kegging time). 

This beer will be very nice for the upcoming warm months. I kegged just a touch under 5 gallons of beer, and am carbonating it at 13.5 psi at 42°. This is approximately 2.5 volumes of CO2.