bobbrewedit
Well-Known Member
- Joined
- Sep 4, 2012
- Messages
- 297
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- 34
I tend to leave all of my beers on the yeast cake for 3-4 weeks...I started to notice that a beer that was kegged after 2 weeks would get better as it sat in the keg "maturing". Now whether you want to call it "maturing", "yeast clean up", "flavors blending", or maybe you have some ubber-scientific answer, doesn't really matter. Most will say all beers get at LEAST slightly better with time. I figure why drink any beer thats"almost" as good as it can be?
Guess this thread is thoroughly de-railed huh?
Guess this thread is thoroughly de-railed huh?