My first RIS hit it's first anniversary last week and I gave it a quality inspection. This thing was undrinkable at 3-6 months and so I left it alone, it's pretty damn decent now
I'm keen to brew another batch for next year. I can either pressure ferment and bottle from the keg, or just bottle condition.
Is there an advantage to bottle conditioning here? I'm pretty happy with my keg-bottled beers now, they come out super bright and tasty, but whether they stand the test of time is another story.
What does everyone else do for these long-age brews?
I'm keen to brew another batch for next year. I can either pressure ferment and bottle from the keg, or just bottle condition.
Is there an advantage to bottle conditioning here? I'm pretty happy with my keg-bottled beers now, they come out super bright and tasty, but whether they stand the test of time is another story.
What does everyone else do for these long-age brews?