Long story short, I made a very nice partial mash Mexican lager. Used some liquid Mexican lager yeast, wakatu hops, 5 lbs grain mash, 3 lbs light LME, Irish moss... made a lot of care to ferment it at 10c... I guess what I am saying is that I put some effort into it.
So now the beers have been sitting for 2 weeks in my cellar at 10C. I took one out the other day. Placed it in the fridge for 24 hours... and drank it last night. Result was amazing. It was like a much better version of a Corona, it has the crispness, but more head, better mouth feel and hop profile. Has a bit of a sweetness to it, clear and crisp like a Mexican lager...
The question is, why wait more time to "lager" it. It seems fine now after 2 wks, I drink my IPAs after 2 weeks but was prepared to wait 2 months for these guys. I am just wondering what will happen if I wait another month or two? What will change in the flavour of it? How will it be different or better? It's already better than a Corona. I am contemplating moving them into the fridge and declaring open season on these beers. Why not?
So now the beers have been sitting for 2 weeks in my cellar at 10C. I took one out the other day. Placed it in the fridge for 24 hours... and drank it last night. Result was amazing. It was like a much better version of a Corona, it has the crispness, but more head, better mouth feel and hop profile. Has a bit of a sweetness to it, clear and crisp like a Mexican lager...
The question is, why wait more time to "lager" it. It seems fine now after 2 wks, I drink my IPAs after 2 weeks but was prepared to wait 2 months for these guys. I am just wondering what will happen if I wait another month or two? What will change in the flavour of it? How will it be different or better? It's already better than a Corona. I am contemplating moving them into the fridge and declaring open season on these beers. Why not?