SRFeldman79
Beverage Consultant/Sales Rep
Can one of the more "senior" brewers explain the different benefits of aging in the secondary for an extended period of time, versus aging in the bottle/bottle conditioning?
I recently brewed a pretty big IIPA so I understand its going to take time to get it to a really drinkable level, but where should that aging be done? I've usually kept things in secondary for 2-3 weeks at the longest, mostly because of space issues - i've only got one primary and one secondary at the moment and brew as regularly as a I can with that restriction.
I recently brewed a pretty big IIPA so I understand its going to take time to get it to a really drinkable level, but where should that aging be done? I've usually kept things in secondary for 2-3 weeks at the longest, mostly because of space issues - i've only got one primary and one secondary at the moment and brew as regularly as a I can with that restriction.