Green Brown

[Grinder12000]

I've made 55 batches with 3 of those being Browns. Of all the beer I have made it seems to me that a Brown is always the "greenest".

I can drink IPA,s and Stouts right after the 3 week carbonation - they are young and get better but the only style that REALLY tastes green and is almost undrinkable is a Brown.

They always seem to get SO MUCH BETTER after an extra month of conditioning.

I wonder if it is the fact that they are the lightest dark beer with normally 3 or 4 different malts and not THAT much hops to cover the greenness?

I'm not even sure what accounts for the "green" but for me Browns always start green.

 

[CeJ]

My last few browns have had a slightly too strong of a roastyness bite that takes 2-3 months to mellow out. Problem is, they usually dont last that long.

 

[Grinder12000]

Yea - I hear that! It just seems that of all the "regular" styles Browns need the most aging.

 

[paraordnance]

so what is a best time frame from brew day to glass for browns? 1.5, 2 months? I will be brewing one this coming weekend

 

[zeekage]

So what i hear you saying is that I need to get another primary fermentation bucket. I just brewed "Nutty Brown Bear Ale" extract kit last night. If it's going to be that long before it's drinkable I'll need something to hold me over. My 1st brew (Smokey Porter) has been in the bottles almost 2 weeks now so that should hold me a little but I want to have a couple kinds to choose from. I guess it's time to increase the pipeline size. Now, another plastic bucket? or a carboy?

 

[CeJ]

Oh, youll be able to drink them after a month or so, but if you can hold off till about the 3 month mark they magically transform from a good beer to a great beer. Just like OP said, most of the other beers that I make do get better with a little age, its just not as noticeable.
I thought it was a problem with my brewing technique or something. Maybe its just the nature of the brown ale.