So I'm wondering if anyone has any experience in enhancing the flavor of a brew after you've done the boil and it's been fermenting for a couple days.
I've had one going for about 5 days now and took a draw off of it last night. Sample tasted fine (no odd flavors, drank the whole lot of it - 4oz) but I felt like there was room to grow, as in it tasted just a tad watery. Now, of course the flavors will get enhanced and develop as fermentation and conditioning happen.
FWIW, I'm probably not touching this recipe as I'd like to see how it tastes without modifying it. Really just curious as to the different techniques people use on the fly. I'd assume dry hopping in some fashion...?