I'm in this for the science, so I cap one and immediately open it.
I'm in this for the science, so I cap one and immediately open it.
I'm in this for the science, so I cap one and immediately open it. That's too soon. I then chill one at four days to drink on the fifth. Still, too soon. At seven days, I've had quite drinkable results. There are people that advocate a two to thee week conditioning time. Those people aren't drinking my beer though.
I tried a bottle of a saison I brewed at 3 weeks and nearly dumped the whole batch then. A couple months later is was as if I had brewed an entirely different beer. I'd say don't rush to sample your saison.
Do young beers improve in the fridge, or is room temp better? I am hoping to beat some chill haze in my APAs, so I put a bunch in to chill after two weeks of carbing. It will be closer to three weeks when I finally drink them. Will the cold week help, or make no difference?
I'm in this for the science, so I cap one and immediately open it. That's too soon.
Heh, me too. Of course being the real scientist that I am, I immediately repeat the experiment a few times to make sure I have a statistically valid sample.
Why even bother putting it in the bottles?
I've had a session with friends just drinking it straight out of secondary.... wasn't even in the fridge. And it still beat any commercial beer we compared it to.
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