bknifefight
Well-Known Member
A little over a year ago I decided it would be fun to set aside a bottle or two of each batch of homebrew and see how it held up after a year in the bottle.
I tried my first one last week, an IPA. Of course it hadn't held on to any of the hop flavor or aroma but it was alright. It was a pretty heavy beer to begin with and came through very sweet after a year.
The other day had been one year for the next brew, a Brown Ale. I poured half of the bomber into a glass with moderate head and took a big whiff. It smelled excellent with nice roasty and chocolate notes. The first few sips were good but after that the same sweetness came through and the rest wasn't too enjoyable.
All of these beers are kept tucked away in my basement which doesn't have any huge temperature swings. In the winter we heat the basement to 68 (I ferment there too) and in the summer I doubt it ever goes lower than 64-62.
Being the first two beers I did after a long hiatus, I know that I had used Muntons dry yeast for both of these beers. They were good (enough) when fresh. Does anyone have any idea what this sweetness could be from? If all of my year old beer comes out like this, I question if I should keep up the habit.
Thanks!
I tried my first one last week, an IPA. Of course it hadn't held on to any of the hop flavor or aroma but it was alright. It was a pretty heavy beer to begin with and came through very sweet after a year.
The other day had been one year for the next brew, a Brown Ale. I poured half of the bomber into a glass with moderate head and took a big whiff. It smelled excellent with nice roasty and chocolate notes. The first few sips were good but after that the same sweetness came through and the rest wasn't too enjoyable.
All of these beers are kept tucked away in my basement which doesn't have any huge temperature swings. In the winter we heat the basement to 68 (I ferment there too) and in the summer I doubt it ever goes lower than 64-62.
Being the first two beers I did after a long hiatus, I know that I had used Muntons dry yeast for both of these beers. They were good (enough) when fresh. Does anyone have any idea what this sweetness could be from? If all of my year old beer comes out like this, I question if I should keep up the habit.
Thanks!