Originally Posted by hopbrad
tasted my first bottle after 17 days in the bottle. it was decent but a little tart n dry. giving it another 2-3 weeks then popping another.
had some more this weekend, its really getting good, 5.5 weeks in the bottle now. the tartness has mellowed, and dryness has given way to some good apple notes and sweetness, almost champagney. i think the regular "3 week rule" is a little short and 5+ weeks is needed for conditioning but regardless, i am going to keep this one in my rotation and plan on busting this out for my fam and friends now and keep a 6er around for some long aging. i used t-58 as my yeast and no torrified wheat fyi. thanks for the recipe