Ineedaride2
Member
I'm noticing a trend after the 5 or 6 extract brews I've done, plus perusing this board.
Is it fair to say that the higher the OG or ABV of the beer you're brewing, the longer the bottle conditioning should last? Is it the complexity of the ingredients in a particular beer that's more important? Both?
I follow the directions on the recipes, but I don't really know why some beers require more aging than others.
As a followup, are there any styles that require a very long fermentation in the primary/secondary, and why do they need it?
Is it fair to say that the higher the OG or ABV of the beer you're brewing, the longer the bottle conditioning should last? Is it the complexity of the ingredients in a particular beer that's more important? Both?
I follow the directions on the recipes, but I don't really know why some beers require more aging than others.
As a followup, are there any styles that require a very long fermentation in the primary/secondary, and why do they need it?