Georgian Novice
Well-Known Member
Interesting question here (well, maybe not).
I think we all agree that if we age the beer longer it will taste better. If we follow the 1 week primary, 2 week secondary, 3 week bottle, we have a decent tasting brew.
What if we go longer in the secondary? What if we go 4 - 6 weeks (which I know whe have done on occasion).? Does this effect the "carbonation" of the bottling process? Do we need to reintroduce yeast back into the mix for proper carbing? Will the beer taste appreciably better?
I understand all this is moot for those who keg and can introduce carbonation that way. This would be more for those that bottle and just an overall question on aging beer. Thanks.
I think we all agree that if we age the beer longer it will taste better. If we follow the 1 week primary, 2 week secondary, 3 week bottle, we have a decent tasting brew.
What if we go longer in the secondary? What if we go 4 - 6 weeks (which I know whe have done on occasion).? Does this effect the "carbonation" of the bottling process? Do we need to reintroduce yeast back into the mix for proper carbing? Will the beer taste appreciably better?
I understand all this is moot for those who keg and can introduce carbonation that way. This would be more for those that bottle and just an overall question on aging beer. Thanks.