Because of a series problems/frustrations when I first began all-grain about 7 months ago, I have 2 kegs of beer that have been sitting at room temperature for about 6 months, and 1 that is still in the secondary:
In the kegs:
In the secondary:
Any chance the kegged beer has improved? Also, any chance the "hoppy brown ale" isn't ruined by the dry hops being in there so long?
I know the short answer is to just try it, but I've got a bit of work to do to get my Kegerator ready to serve again.
My guess is the dry hopped beer for 6 months probably has a vegetable matter/ unpleasant grassy flavor. But that's just a guess seeing that most dry hop schedules are around 7 to 10 days. Not sure about the other two.
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