MDB
Well-Known Member
Been readin gthe posts on these topics but still a little confused. When folks talk about improving beer qualities with aging, I see some bottle and let sit, some more in the fermenter or secondary. Is there a concise guide to what effects you achieve with each or is it just personal? And one more question -- once bottles have carbed up and you let them sit as long as you want to, is there a minimum time they should sit refrigerated before drinking? I.e. are we cold aging/conditioning too?
For example, I have a stout that sat in the primary 3 weeks and they have been in bottles 4, would more time in the bottle be good for them (as I've now read stouts like time) or should I have let it go in the primary or a secondary longer? Given that ship has sailed, should they be refrtigerated for a couple days before drinking, or weeks? Or what?
Thanks all
For example, I have a stout that sat in the primary 3 weeks and they have been in bottles 4, would more time in the bottle be good for them (as I've now read stouts like time) or should I have let it go in the primary or a secondary longer? Given that ship has sailed, should they be refrtigerated for a couple days before drinking, or weeks? Or what?
Thanks all