Georgian Novice2
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- Jun 8, 2007
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Thought I would throw this out there. I have done a lot of searching for this particular question that I have and although I have found threads and phrases that answered part of my question they didn't answer all of it. I was most likely using the wrong search parameters, so forgive me if this have been talked to death.
I am an extract brewer. I am moving slowly to AG (course I have been saying that for years now) but I have been satisfied with my hobby and my results and haven't had to the time to invest in the AG process. I have just started brewing/boiling outside and have been able to boil more water at a time, control my boils better than being on an electric stove in the house, etc.
In all of my beers (it seems) there is a slight bitter or hoppy aftertaste. I believe this is what you all might be meaning when you say "green" beer, etc. Although even with beers that I have left alone for several months in the keg I still taste some of it. I generally leave my beers 2 weeks in the primary and then keg, or 1 week in primary, 2 in secondary, and then keg them and immediately put them in my cooler at 40 degrees F and force carb either at the "set and leave" method or the high PSI for 2 days method, etc.
So I am not leaving my beers to age for a few months at room temp. If they age at all it is in the cooler.
Do you all know that slightly bitter aftertaste that I am speaking of? It is not "astringent" or anything, just that bit of a kick that you get from a nice IPA but it is present in all others to some degree and when I am making some English Ales, Newcastle or Bass Ale clones, etc, I would like for the beer to be much more mellow than that.
I follow recipes, don't add any more hops, boil anywhere from 30-60 minutes depending on the recipe, etc. Should I be allowing the beer to age a few months at room temp before carbing and drinking?
Thank you much.
I am an extract brewer. I am moving slowly to AG (course I have been saying that for years now) but I have been satisfied with my hobby and my results and haven't had to the time to invest in the AG process. I have just started brewing/boiling outside and have been able to boil more water at a time, control my boils better than being on an electric stove in the house, etc.
In all of my beers (it seems) there is a slight bitter or hoppy aftertaste. I believe this is what you all might be meaning when you say "green" beer, etc. Although even with beers that I have left alone for several months in the keg I still taste some of it. I generally leave my beers 2 weeks in the primary and then keg, or 1 week in primary, 2 in secondary, and then keg them and immediately put them in my cooler at 40 degrees F and force carb either at the "set and leave" method or the high PSI for 2 days method, etc.
So I am not leaving my beers to age for a few months at room temp. If they age at all it is in the cooler.
Do you all know that slightly bitter aftertaste that I am speaking of? It is not "astringent" or anything, just that bit of a kick that you get from a nice IPA but it is present in all others to some degree and when I am making some English Ales, Newcastle or Bass Ale clones, etc, I would like for the beer to be much more mellow than that.
I follow recipes, don't add any more hops, boil anywhere from 30-60 minutes depending on the recipe, etc. Should I be allowing the beer to age a few months at room temp before carbing and drinking?
Thank you much.