salz
Member
I brew Saisons a lot using wyeast 3711. I have always bottled conditioned. Leave bottles around 55F before chilling to drink. This style gets better with age, 3 months it's great, 6 months it's perfect. It actually gains more flavor! What is going on?
Is it the yeast still working or is it something else adding complexity/flavor?
My experience with some other styles is that young beer is "harsh" and has to mellow out a bit before drinking. This seems the opposite for the Saison style.
What will happen if I keg this instead of bottling? Will it taste the same?
First post! Let me know if I am in the correct section or if I should move this. Thanks
Is it the yeast still working or is it something else adding complexity/flavor?
My experience with some other styles is that young beer is "harsh" and has to mellow out a bit before drinking. This seems the opposite for the Saison style.
What will happen if I keg this instead of bottling? Will it taste the same?
First post! Let me know if I am in the correct section or if I should move this. Thanks