I've used this yeast a couple of times and both times I found that it has a "winey" flavour for quite a while until it ages out. Is there any way to get this to dissipate faster?
Both batches fermentation temps started at 68 and ramped up to 75 over about a week.
For the first batch, once it was complete I bottled and let it age at basement temps somewhere in the 60's. It was at least 4-6 months before the flavour was pretty much gone.
The second batch was the same, other than I kegged it instead of bottled.
Would things go faster if I cold conditioned longer instead of warm?
Both batches fermentation temps started at 68 and ramped up to 75 over about a week.
For the first batch, once it was complete I bottled and let it age at basement temps somewhere in the 60's. It was at least 4-6 months before the flavour was pretty much gone.
The second batch was the same, other than I kegged it instead of bottled.
Would things go faster if I cold conditioned longer instead of warm?
