I'm going to start kegging soon, but one part is not clear to me.....
When I bottle, I leave the bottles "conditioning" for 3 weeks on average, and it was my impression that this was for two reasons. 1) carbonation via the priming sugar process and 2) developing the proper beer characteristics (flavor etc).
I've seen where a lot of folks ferment their beer, then seem to force carb and begin drinking right after fermentation.
I realize the force carbing speeds up that process, but what about the development of flavor during the "aging" of the ale? Is this part really not necessary, and the 3 week bottle storage is simply for carbonation?
I'll be brewing a blonde ale and belgium white soon, but I'm not sure if this question should be beer specific or not (i.e. does it matter more for "big" beers).
Thanks!
When I bottle, I leave the bottles "conditioning" for 3 weeks on average, and it was my impression that this was for two reasons. 1) carbonation via the priming sugar process and 2) developing the proper beer characteristics (flavor etc).
I've seen where a lot of folks ferment their beer, then seem to force carb and begin drinking right after fermentation.
I realize the force carbing speeds up that process, but what about the development of flavor during the "aging" of the ale? Is this part really not necessary, and the 3 week bottle storage is simply for carbonation?
I'll be brewing a blonde ale and belgium white soon, but I'm not sure if this question should be beer specific or not (i.e. does it matter more for "big" beers).
Thanks!