wanabeer
Active Member
My first batch was quite good at about two weeks of bottle conditioning (room temperature). It was clear, tasty and just a slight bit ashy which I enjoyed. It was the one from Alton Brown's show 'Good Eats' I figured it would be a good summertime ale. Well I decided I would be real patient and try more time. The third week it still tasted good, but not quite as good, by the fourth week it seemed to lose all it's complexity and it got just a slight bit harsh.
Did I over-condition or do you think that the temperature spike did something (one day the temp in the brew closet went up to about 76-77 then right back down to 70 at night.) And I was wondering, isn't true that most beers like to be conditioned at their fermentation temperature or would ales benefit from some time at lager temps too?
Did I over-condition or do you think that the temperature spike did something (one day the temp in the brew closet went up to about 76-77 then right back down to 70 at night.) And I was wondering, isn't true that most beers like to be conditioned at their fermentation temperature or would ales benefit from some time at lager temps too?