I finally was patient with one of my beers (I like to learn the hard way!). After tasting some off-flavors in my first AG batch, I decided to let the keg it sit at room temperature for a few weeks. The difference was amazing. The beer became crystal clear, and the off-flavors were gone, leaving behind a delicious English IPA!
One thing I was missing before is that i thought that the 2-3 week period that the beer was being force-carbed was also aging, but now I believe that the cold serving temperature severely inhibits the aging process.
One thing I was missing before is that i thought that the 2-3 week period that the beer was being force-carbed was also aging, but now I believe that the cold serving temperature severely inhibits the aging process.
