The benefits of patience... or procrastination

[Snuffy]

I've gotten kind of ahead of myself brewing lately. The pipeline is pretty stocked and, as a result, some kegs and bottles have languished on the shelves a bit longer than usual. I don't have a lot of help drinking it all anymore. Some kegs have sat at room temp, carbed, for up to 2 or 3 months. The results have been pretty damn good. I have known for some time that the best pints out of a keg were usually the last ones. I brew mostly English and Belgian styles and the aging is definitely noticeable. Flavors are smoother and more complex. I bottle at least one off the bottom of each batch before kegging and the difference between the bottled stuff I try after a couple of weeks and the keg beer I get around to a few months later is remarkable. Even the Flanders I screwed up with Philly Sour has lost some of it's harsh acidity. I'm definitely going to work this into the process from now on. Used to be 6 weeks was a long rest for a keg. Gonna be 2 months minimum from now on, if possible.

 

[lumpher]

I was going to try something like that, but never got around to it.

 

[Snuffy]

I was going to try something like that, but never got around to it.

Sometimes a keg kicks and the next one in line has to step up ready or not. Seems like it's just the natural pace of things to take a couple of months to get thru a keg anymore - so it's not really even a plan. But the mellowing effect has been a pleasant surprise.

 

[Snuffy]

For example, I brewed a Patersbier that I'm tapped into now. It's something I brew occasionally when I'm getting heavy beer burnout and want something smooth and light. It's about as generic as they get but I try different yeasts and hops. This batch was just 9lb of 2-row Pilsner with Hallertau bittering and a couple adds of Saaz. T-58 yeast. Not a lot there initially except some spicy from the Saaz. A tad cloudy after 3 weeks in the keg. Over time it's gone slightly... sweeter with vanilla notes and you can read the newspaper thru a pint.