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Old 02-18-2010, 02:30 AM   #1
Mar 2009
Posts: 973
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So I kegged and force carbed a 3 week old wheat ale and it's still kinda harsh. Which I expected. I just filled a few bottles to send into a local competition and got to wondering if the bottles would "mature" at the same rate as the keg. I did secondary this beer for about a week so alot of yeast fell out of solution. My hope is that they won't stay the same flavor profile in 3 weeks when the beer is judged and will mellow out some.

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Old 02-18-2010, 02:36 AM   #2
ChshreCat's Avatar
Aug 2008
Camano Island, Washington
Posts: 11,533
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The should condition, but I've noticed that beers condition faster in bulk than they do in bottles. Just my observation.
"Science + beer = good!"
-Adam Savage

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