homebrewdad
Well-Known Member
Another vote for give it some serious time. Some styles - barleywines, trippels, Belgian strong dark ales - really benefit from (or even require) major age.
Any ideas on why it was so dark? I shouldve took a picture but it was on the dark side of an amber. I added the last 6lbs of malt at the end of the boil so I thought that would help but it didn't seem to
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