I listened to Jamil's past show on spiced beer and i plan on turning out a pumpkin ale soon. Jamil mentioned that over time spice beers can actually have the spices settle out of the beer. And because of this, the beer should actually be treated along the lines of a wheat - basically something that should be consumed "green" or sooner than later.
Has anyone experienced this with kegging (or at all)? How long does it take to notice a perceptable difference, given a "typical" spice load? Could a keg theoretically be inverted - similar to a hefe - to resuspend the spices?
Mod edit - I've moved this to a more relevant forum.
It is not specific to AG brewing.
Has anyone experienced this with kegging (or at all)? How long does it take to notice a perceptable difference, given a "typical" spice load? Could a keg theoretically be inverted - similar to a hefe - to resuspend the spices?
Mod edit - I've moved this to a more relevant forum.
It is not specific to AG brewing.