Which ingredients have impact on how quickly the beer is ready?
I hear many people say that wheat beers can go "from grain to glass" in as little as 10 days and still be tasty. What makes wheat beers not taste "green" when they are young? Is it the yeast strains typically used with wheat beers, or does wheat itself somehow prevent or mask the "green" flavors?
I hear many people say that wheat beers can go "from grain to glass" in as little as 10 days and still be tasty. What makes wheat beers not taste "green" when they are young? Is it the yeast strains typically used with wheat beers, or does wheat itself somehow prevent or mask the "green" flavors?