Over the past few months I've seen many many threads cautioning new brewers about the need for patience both in fermentation and bottling. 3 weeks in primary, minimum, longer for big beers, 3 weeks in bottle at room temp, minimum forager age strength beer, maybe significantly longer for big beers, then a week or so in the fridge, then it's ready to drink...
I've been following this advice and have seen the quality of my beers improve almost every batch better than the last in some way.
So here is my question...what are you doing with double IPAs? Some of these recipes have close to $30 worth of hops in 5 gal batch...mostly flavor and aroma additions. They fade fast and need to be consumed young. How do you balance getting clean fermentation and full carb with need to drink them young?
Too bad cant figure out how to edit thread title...
I've been following this advice and have seen the quality of my beers improve almost every batch better than the last in some way.
So here is my question...what are you doing with double IPAs? Some of these recipes have close to $30 worth of hops in 5 gal batch...mostly flavor and aroma additions. They fade fast and need to be consumed young. How do you balance getting clean fermentation and full carb with need to drink them young?
Too bad cant figure out how to edit thread title...