garlicbread
Active Member
Hey!
I have questions about how long to leave the beer in what vessel. I would appreciate any tips on this.
1) What's the main difference between conditioning beer in primary, secondary, or bottles? (After initial fermentation is fully done)
Is anything lost or gained by keeping the beer longer or for a shorter time in each vessel?
2) What kind of beers benefit from longer conditioning in bottles? Like over a month and a half?
I noticed some of the beers I brewed for specific "imbalanced" flavors, like extra malty, extra hoppy, and yeasty lost a lot of interesting character when I left them to condition for more than a month and a half.
3) What is the purpose behind keeping beers in the fridge for a few days before drinking? Are there beer types that you'd recommend not to keep in cold for long before drinking?
(I noticed some of my beers were worse, flatter, and cleaner tasting when I left them in the fridge for over a week.)
4) Would you recommend any specific conditioning patterns for these types of beers?
A) Beers intended to have hoppy aromas
B) Beers intended to have more malty character
C) Stouts or other darker beers. (6%-8% abv range)
D) Moderately Spiced beers, with a noticeable but not overwhelming spice aroma
And a bit of an off-topic question.
I have found some of the malty/low hoppy beers I brewed taste really amazing after just 10-15 days. They don't taste like beer or even proper ale yet obviously and the taste changes dramatically after ~5 more days. But for some of those beers, I got the tastes that could be described as "Malt Lemonade", "Malt Wine", and "Malt/Apple Sparkling Wine".
So I was wondering is there any type of drink made from young beer, or a culture of drinking young beer with this kind of taste? Perhaps any way to preserve this taste like pasteurization or keeping it really cold?
Thanks!
I have questions about how long to leave the beer in what vessel. I would appreciate any tips on this.
1) What's the main difference between conditioning beer in primary, secondary, or bottles? (After initial fermentation is fully done)
Is anything lost or gained by keeping the beer longer or for a shorter time in each vessel?
2) What kind of beers benefit from longer conditioning in bottles? Like over a month and a half?
I noticed some of the beers I brewed for specific "imbalanced" flavors, like extra malty, extra hoppy, and yeasty lost a lot of interesting character when I left them to condition for more than a month and a half.
3) What is the purpose behind keeping beers in the fridge for a few days before drinking? Are there beer types that you'd recommend not to keep in cold for long before drinking?
(I noticed some of my beers were worse, flatter, and cleaner tasting when I left them in the fridge for over a week.)
4) Would you recommend any specific conditioning patterns for these types of beers?
A) Beers intended to have hoppy aromas
B) Beers intended to have more malty character
C) Stouts or other darker beers. (6%-8% abv range)
D) Moderately Spiced beers, with a noticeable but not overwhelming spice aroma
And a bit of an off-topic question.
I have found some of the malty/low hoppy beers I brewed taste really amazing after just 10-15 days. They don't taste like beer or even proper ale yet obviously and the taste changes dramatically after ~5 more days. But for some of those beers, I got the tastes that could be described as "Malt Lemonade", "Malt Wine", and "Malt/Apple Sparkling Wine".
So I was wondering is there any type of drink made from young beer, or a culture of drinking young beer with this kind of taste? Perhaps any way to preserve this taste like pasteurization or keeping it really cold?
Thanks!