UrbanBrew
Well-Known Member
I have this Muntons Nut Brown that has been fermenting for 4 weeks now but I have a few questions before bottling.
With wine the longer it stays in one vessel the better it is in the end. Is this also true for beer?
Is "conditioning" part of the carbing process, or can conditioning happen in the fermenter?
I'm thinking about separating out 1-2 gallons to age longer. Is it still possible to add honey to that 1-2 gallons? If so what would be the process?
Thanks for the help.
:fro:
With wine the longer it stays in one vessel the better it is in the end. Is this also true for beer?
Is "conditioning" part of the carbing process, or can conditioning happen in the fermenter?
I'm thinking about separating out 1-2 gallons to age longer. Is it still possible to add honey to that 1-2 gallons? If so what would be the process?
Thanks for the help.
:fro: