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Old 02-18-2014, 03:32 AM   #21
masonsjax
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Many brewers consider HSA to be a myth. I've never seen evidence of it causing any problems in my beers. YMMV

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Old 02-18-2014, 03:50 AM   #22
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HSA is a concern if you want to store a beer for extended periods. It doesn't even cross my mind in an ipa that will be half gone before it is fully matured. Did I mention how I love green beer, especially ipa's?

Just don't slosh stuff around like a raped ape and all will be good RDWHAHB!

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Old 02-18-2014, 04:20 AM   #23
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Quote:
Originally Posted by cjgenever View Post
Did I mention how I love green beer, especially ipa's
Only forgivable on St. Paddy's.

All beers being green is a myth IMHO- I am drinking a 10 days in bottle blonde ale and it is done as done is done! Crispy bubbly and bone dry. Sample at bottling had a little acetaldehyde-y pear/apple that is completely gone.

Your beer is probably made well and you don't need to age out any greenness.
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Old 02-19-2014, 05:25 PM   #24
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I do a lot of apa, ipa, and bitters. I find that the malt profile, especially in the more bodied apa, needs to condition. It takes time for esters to become more supple as well. It just seems like the flavors are separate in the beer screaming for attention rather than all playing together politely.

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Old 02-19-2014, 05:29 PM   #25
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I'm not worried about aging out the beer. Heck, sometimes I'll pull a glass right from the carboy. I've been RDWHAHB'ing for so long yeast is like candy to me. Doesn't affect my gut in the last anymore.haha!

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