Tdavisii, two weeks in the bottle, but how long in secondary? at what temps?
I think even lagers improve with a stint in a warm secondary to 'cook away' some off flavors/smells.
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"