Ale-bee
Member
Long time listener, first time caller.
I took a three year break from brewing, but a few weeks ago got back into it and brewed a hoppy brown ale.
After week in primary I got excited and put it on tap.
It’s..uhh…very harsh. Astringent. Sharp. Bitey. Hard to choke down. It almost hurts to drink.
Is it from using three year old ingredients? Probably. Is it because the beer was only ten days old and green af when I tried it? Maybe. Both? Also maybe.
So I wonder - if I want time to round the edges of this pointy beer as a stone is worn smooth tumbled in a stream, is it best to store the keg at fridge temp or at room temp (23°c).
Thank you for your time.
I took a three year break from brewing, but a few weeks ago got back into it and brewed a hoppy brown ale.
After week in primary I got excited and put it on tap.
It’s..uhh…very harsh. Astringent. Sharp. Bitey. Hard to choke down. It almost hurts to drink.
Is it from using three year old ingredients? Probably. Is it because the beer was only ten days old and green af when I tried it? Maybe. Both? Also maybe.
So I wonder - if I want time to round the edges of this pointy beer as a stone is worn smooth tumbled in a stream, is it best to store the keg at fridge temp or at room temp (23°c).
Thank you for your time.