I'd say it's worth aging- the cost of 11 lbs of DME alone is justification. I added some white oak to the secondary in the hopes it would mellow out some of the flavor...which it didn't...and now the taste of the white oak mixed with the super styrian, cascade, and goldings is reminiscent of a train wreck in slow motion. I figure 5 yrs or so in the bottle should smooth it out.
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13 Stripes Brewing
Primary: Apfelwine & oak chips
Primary: 13th Hour Brown Ale
Conditioning: Caramel Cream Ale
Kegged: Black Patent Crystal 60 Ale
Drinking: Oaked Apfelwine, American Brown Ale, RIS
Last edited by JKelleyLBI; 05-05-2009 at 08:48 PM.
Reason: DeathBrewer, never thought of adding in more DME later in the fermentation, I'll have to give that a try
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