scoundrel
Well-Known Member
I was watching an episode of Brewmasters and good old Sam mentioned something about getting a beer from boil to serve in around 4 weeks. How do they condition beer so fast? After 4 weeks many if not all of my beers still have "green" beer flavor. I can't imagine that a beer would be ready to sell and taste great in a month.
Would tricks like filtering or fining agents like Biofine Clear make a difference? Perhaps he has a beercraft time machine. Any thoughts?
Would tricks like filtering or fining agents like Biofine Clear make a difference? Perhaps he has a beercraft time machine. Any thoughts?