I simply wanted to post a personal experience I'm having as I type. I brewed a simple wheat beer in the first quarter of this year (3/28). Long story short it was my third all-grain recipe and my efficiency from my previous two was all over the place. So I was not sure what my grain bill should be and I over shot my OG by a TON. It ended up having an OG of 1.071. I realized I could have diluted it but I decided to go with it and see what it was like. Ontop of this I wasn't able to control the fermentation temp and it was around 75-80 at some points.
After I bottled I gave it some time but the beer always tasted "hot" and like I mixed some cheap vodka in with it. I have let it sit now since bottling at about 65F and I just opened one and the cheap alcohol taste is for the most part gone (slight hint). The beer still tastes too strong for being so light in color (4.5srm) but it is actually a beer that I can drink now.
I'm not saying the beer is medal winner but at least it proves the point that given enough time the yeast can really fix a lot of MY screw ups. Maybe they can fix global warming too.
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Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
...fix global warming...hmmm, it's a thought. You make some excellent points. I think the best thing I've ever done for my beer is just leave alone in a nice, cool closet for a little while.
Letting Beer Age
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