Newfermenter1
Well-Known Member
I read posts that urge patience when it comes to allowing time for beer to condition, and other posts that testify to a beer tasting great on its one year anniversary. I know some Belgian style beers can "mellow" or "ripen" (Whatever the correct terminology is!?) for even longer.
Is this dependent on the style of beer you have made, or something to do with the amount of hops (IBU's / Alpha acids) that are used?
I want to be patient, and enjoy my beer in its prime, avoid "green" beer, but not miss out on tasting one of those well aged beers, or let a batch start going "south" (pucker face).
Is this dependent on the style of beer you have made, or something to do with the amount of hops (IBU's / Alpha acids) that are used?
I want to be patient, and enjoy my beer in its prime, avoid "green" beer, but not miss out on tasting one of those well aged beers, or let a batch start going "south" (pucker face).