If you have green beer, does it need to condition at "room temps" to loose its green characteristics, or if you keep it at serving temp will the green dissipate?
Does the temp of the beer matter?
I've made my second batch of Belgian Wit. I hear that it's good to drink it young, but again I've kegged and chilled/carbed, and it's got definite harshness.
Does the temp of the beer matter?
I've made my second batch of Belgian Wit. I hear that it's good to drink it young, but again I've kegged and chilled/carbed, and it's got definite harshness.