adamjackson
Well-Known Member
Ignoring the 3-week rule or OG to FG readings. I'm talking about knowing this beer will be better if it remains in the fermentation vessel for X amount of time.
I started thinking about this when I got a kit from Midwest supplies. Instructions say keep it in the carboy for 2 months. it's a simple belgian witte with some orange peel.I did one last month that was drinkable within 3 weeks but this one takes 2 months? Why?
I know Barleywines and 10%+ stouts can improve with some extra time. I know wild yeast need time to do their work (12-18 months) and pale ales are best fresh but, as a brewer, what makes you think this beer is better with time? Is it purely dependent on style?
I started thinking about this when I got a kit from Midwest supplies. Instructions say keep it in the carboy for 2 months. it's a simple belgian witte with some orange peel.I did one last month that was drinkable within 3 weeks but this one takes 2 months? Why?
I know Barleywines and 10%+ stouts can improve with some extra time. I know wild yeast need time to do their work (12-18 months) and pale ales are best fresh but, as a brewer, what makes you think this beer is better with time? Is it purely dependent on style?