Cpt_Kirks
Well-Known Member
My first batch was a red ale. It was made with mostly hopped LME. I think the LME was a little past it's prime.
Frankly, I don't like the taste. It is too strong for me. Like barley wine strong.
The batch is kegged in my kegerator. Will it age better if I sit the keg outside the kegerator? Maybe even bring it inside, to my office, where it can age at about 70*?
Frankly, I don't like the taste. It is too strong for me. Like barley wine strong.
The batch is kegged in my kegerator. Will it age better if I sit the keg outside the kegerator? Maybe even bring it inside, to my office, where it can age at about 70*?