Hey everyone,
I read a lot of recipe kits declare a fermentation longevity on average of about 2 weeks. But I heard a lot of home brewers like to ferment longer than what is even declared from the recipe, on average a month.
I was just wondering if the extra 2 weeks makes for a better brew, or is this just the ego of the home brewer that we all know and love coming out?
If the recipe is correct, duration wise, why would people let it ferment longer?
If it is better to let ferment longer, why would the recipes disagree? Also, if it is better to let ferment longer at what point would you cease the fermentation process and then start to bottle or leg (type of beer depending)?
Thanks, Brew Force!!!!!
I read a lot of recipe kits declare a fermentation longevity on average of about 2 weeks. But I heard a lot of home brewers like to ferment longer than what is even declared from the recipe, on average a month.
I was just wondering if the extra 2 weeks makes for a better brew, or is this just the ego of the home brewer that we all know and love coming out?
If the recipe is correct, duration wise, why would people let it ferment longer?
If it is better to let ferment longer, why would the recipes disagree? Also, if it is better to let ferment longer at what point would you cease the fermentation process and then start to bottle or leg (type of beer depending)?
Thanks, Brew Force!!!!!