I am on my 5th batch of all-grain. I am starting to feel somewhat comfortable with the process.
I have been force-carbing my beers in the kegs. And it seems to work.. In fact, I built one of those quick carb mechanisms from a youtube video.. Its nifty..
BUT.. After force carb'ing the beer, Its not really very good.. I was reading that green beer needs time to age and will continue to change over multiple weeks and eventually be the intended beer flavor. This explains my disappointment when tasting the beers soon after carb'ing, which all seemed to have a common lingering harshness. Even just a week or two later I can tell it has definitely changed for the better.. (It is just SOO hard not to want to dive in drink the new concoction.. heheee)
I began wondering what I was doing wrong.. and research seems to indicate the beer just needs to age.
So my next question is, if it requires time to age anyway to become drinkable, what is the purpose of force carb'ing the beer?
Why force carb and then have to let it age? Why not go the simpler route and just let it carb in the keg and age at the same time?
Please help me understand what I am missing..
Any info is appreciated!
I have been force-carbing my beers in the kegs. And it seems to work.. In fact, I built one of those quick carb mechanisms from a youtube video.. Its nifty..
BUT.. After force carb'ing the beer, Its not really very good.. I was reading that green beer needs time to age and will continue to change over multiple weeks and eventually be the intended beer flavor. This explains my disappointment when tasting the beers soon after carb'ing, which all seemed to have a common lingering harshness. Even just a week or two later I can tell it has definitely changed for the better.. (It is just SOO hard not to want to dive in drink the new concoction.. heheee)
I began wondering what I was doing wrong.. and research seems to indicate the beer just needs to age.
So my next question is, if it requires time to age anyway to become drinkable, what is the purpose of force carb'ing the beer?
Why force carb and then have to let it age? Why not go the simpler route and just let it carb in the keg and age at the same time?
Please help me understand what I am missing..
Any info is appreciated!