Kentucky Common Batch #1 - Part3

I got the beer kegged finally. Things have been so crazy that I just let it sit in secondary for an extra week or two. I tasted the beer again, and the licorice notes from the anise seed were still the dominant flavor, but it wasn't overpowering, as I thought it would be.

I let it stand at room temperature for a week to carbonate in the keg. Last Monday, the keg went into the cooler to age. I won't tap it for another week.