Just a real generic question...what's a good way of figuring out if a beer is better suited for long fermentation (3 to 4 weeks) or short (week to 2 weeks, like a session beer)?
My instinct is the lower the ABV the less time it would need to completely ferment and clean up after itself. And the higher the ABV the longer it would need to ferment and clean up after itself. But those are just guesses.
So if my assumption was correct, a good way to determine a session beer is less fermentable sugar than a typical ale so less grains used. Or am I way off?
My instinct is the lower the ABV the less time it would need to completely ferment and clean up after itself. And the higher the ABV the longer it would need to ferment and clean up after itself. But those are just guesses.
So if my assumption was correct, a good way to determine a session beer is less fermentable sugar than a typical ale so less grains used. Or am I way off?