This makes me wonder about my batch - sry bout the slight hijack - I've had it in the secondary for about 3 and a bit weeks, and I'll probably only get to bottling by the time it reaches its 4th week, thanks to my pesky exams. Would this extra time in the secondary mean that I don't have to wait as long for the beer to get past it's "green" stage when I bottle? Or does it not really help in the aging process as much as if I had just bottled after two weeks and kept them in the bottes for all that time? I hope it's the former, cos I don't want to wait too long to get a nice drinkable beer (fingers crossed that I like it).
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Primary: Empty - awaiting a second go at Cheesefood's VCCA
Secondary #1:My wash for distilling, yum yum.
Secondary #2: Empty
Bottled:my Belgian-like Wit, Mac's Lager (nz kit), James Squire Amber Ale clone, Cheesefood's Vanilla Caramel Cream Ale, Munton's wheat and possibly some of my cider hidden somewhere - it seems to pop up somtimes, lol I guess I should have labelled them.
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