pursuit0fhoppiness
GTA Brews club member, pharma technologist
Hi all,
My first batch (an APA) will be bottled in a couple of days and then it'll be time for batch 2. I'm thinking of making some type of stout (oatmeal, chocolate, etc.) but will likely wait to get my copy of Brewing Classic Styles in a couple days to decide on a recipe. Anyway, say I choose a simple recipe with some DME, a specialty grain or two and a hop addition or two, and maybe even some chocolate extract before bottling; is it important to let it age, either in the fermenter or in bottles? (I don't use a secondary fermenter). I've read that people sometimes age stouts for a month or more but not sure if it's absolutely necessary for my first one.
Any other stout-brewing tips would be appreciated too!
Thanks guys
My first batch (an APA) will be bottled in a couple of days and then it'll be time for batch 2. I'm thinking of making some type of stout (oatmeal, chocolate, etc.) but will likely wait to get my copy of Brewing Classic Styles in a couple days to decide on a recipe. Anyway, say I choose a simple recipe with some DME, a specialty grain or two and a hop addition or two, and maybe even some chocolate extract before bottling; is it important to let it age, either in the fermenter or in bottles? (I don't use a secondary fermenter). I've read that people sometimes age stouts for a month or more but not sure if it's absolutely necessary for my first one.
Any other stout-brewing tips would be appreciated too!
Thanks guys