Grousebane
Active Member
Just brewed this today-my first all grain! anticipation is building already...
So I've got a question. I'm going to brew this up pretty soon, but I won't have room in the kegerator for a while. I've read that this brew is best at about a month, but does it really begin to get worse after longer than that? Jacob
I've had this brew in bottles for months, some close to a year and have never lost a bottle ( I always save some of each batch for later comparisons). I've never lost a beer to shelf life and some are approaching two years in the bottle. I'm told this is primarily a function of your sanitation technique which I do strive to maintain.
Anyway, for whatever reason, this hasn't been an issue for me with this brew and I've made more of this than any other beer.
Have you noticed a big difference in flavor from when it's young to old? Does it taste better at either of those?
Thanks for the reply,
Jacob
I made this 2-3 weeks ago but mashed in too high due to changing equipment at the last minute. Ended up finishing out at 1.020.....way too high for this recipe. I'm going to have to make it again with the equipment dialed in properly.
I have had mine on tap for a week or two now and it's a great session beer despite my batch being a bit underattenuated.
1.020
Wow, that's kinda high. I was expecting a high FG due to the 158* mash, but 1.016 is a tad bit higher than I typically like my beers.
FYI-- some of us are brewing this as is (no subs, same mash temps, yeast etc) and entering in the HBT competition coming up. A "mini-Mild comp".
feel free to join in the fun! see the hbt comp thread.
cheers,
Wendy
Tempting idea, but this is a long thread (and I'm too lazy to read the whole thing .)FYI-- some of us are brewing this as is (no subs, same mash temps, yeast etc) and entering in the HBT competition coming up.
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