I bottled an american amber ale last night which has been made for a party in 20 days (so 3 weeks from bottling).
Its surprisingly high alcohol, moderately hopped and i can taste it has plenty of body.
What is the best approach to getting the flavours ready in time for the party? I want the hops to shine!
I usually leave my beers for 5 weeks before opening and this sort of beer typically hits its prime after about 6 weeks.
I am thinking of keeping the bottles in a room that is warm enough for them to carb up in for 15 days and then at about 3C for the remaining five days.
Its surprisingly high alcohol, moderately hopped and i can taste it has plenty of body.
What is the best approach to getting the flavours ready in time for the party? I want the hops to shine!
I usually leave my beers for 5 weeks before opening and this sort of beer typically hits its prime after about 6 weeks.
I am thinking of keeping the bottles in a room that is warm enough for them to carb up in for 15 days and then at about 3C for the remaining five days.