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Old 10-08-2017, 06:54 AM   #31
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I bottled a Dubbel in 2013; it's only just hit its peak and there are only three left!
Bottled: Imperial Chimp (Russian Imperial Oatmeal Stout); Smokey Chimp (Oak-smoked Stout).
Kegged: Mandarina Saison; Terry's Dirty Secret (Brett IPA); Challenger IPA; Bavarian Weissbier; Magic Jesus Finger (Cider/Perry mix).
Brewing: Melange Lambic; Hop Fiction Clone; Ekuanot Experimental Ale.
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Old 10-08-2017, 08:07 AM   #32
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Originally Posted by Stephenj View Post
OK. I tasted after 14 days conditioning at room temp, and a bit disappointed. Good fizz on opening, decent head and bubbles, on par with cans/bottles I've bought. Bitterness is there, but lacks any hoppy flavour or aroma at all. Gonna have another taste on Sunday (21 days) to see if any difference. I've read about cold conditioning to improve: would moving to the cooler garage to store help at this stage? I might have to consider this anyway as 2nd brew on Friday and not a lot of space to store bottles.
As others on here have said some beers can be drunk young but some need a long time. I have had beers that can be drunk after two weeks and improve little for keeping, and others which need months before they come good. And if its beer that need a long time keeping in the cool may help to get it to come good, but time is the real solution.
And as far as hop flavour/aroma is concerned, imo that is mostly dependant on what happened to it before it was packaged, excepting the impact of a dry hop which gradually disappears with time.
Patience is the Friend of the Homebrewer
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Old 11-08-2017, 05:51 PM   #33
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I made a London Bitter ten months ago and because it was my first AG brew my efficiency and volume were far too low, this meant the beer was well over hopped.
I went to chuck the last eight bottles away last night, but I thought I would just give it another taster.
Looks like the Beer Fairy has visited, it's actually smoothed right out and is quite drinkable now.
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Old 12-08-2017, 08:35 PM   #34
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I always try to give mine at least a month before I even try them. But nothing has taken longer or changed more than when I tried making Pineapple wine. It was like petrol for 10 months and then suddenly started to became quite pleasant. Best thing is a big wine rack and a bad memory, I love finding bottles I brewed months or years ago and had forgotten all about.
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Old 12-08-2017, 09:55 PM   #35
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As happened to Saisonator happened to me with a stout years ago, far to harsh to drink (tannins from the dark grains) and I did tip them but found a 1/2 dozen I had missed about 18 months later and the harshness had gone and it ended up a very nice stout. Its worth reading up on off flavours and which of those can be fixed by time.
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Old 13-08-2017, 06:34 PM   #36
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Either I have a drink problem, or you have a massive house! Alcohol does have any place to hide and it gets drunk in our gaff!!!
FV2 -
DJ1 - blackberry wine
DJ3 - blackberry and elderberry wine
DJ4 - blackberry and elderberry wine

Strawberry cider 15l
elderflower wine
Woodfordes Admiral's Reserve 30 pints
blackberry TC
festival landlord bitter 34 pints
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Old 13-08-2017, 07:38 PM   #37
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Originally Posted by Nicks90 View Post
To prove this, take your first mouthful of your next meal with your nose pinched closed. Tastes of nothing. Now take another bite...hmmmmm
You have obviously not tasted my wife's cooking
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Old 15-08-2017, 10:17 PM   #38
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Originally Posted by Nicks90 View Post
Either I have a drink problem, or you have a massive house! Alcohol does have any place to hide and it gets drunk in our gaff!!!
You're obviously not brewing enough!

Living more in hope than expectation; and seldom disappointed.

AG Mild Ale (02/03/17)
Coopers Stout Kit + Grain (15/06/17)
Vienna Lager with Hallertau (12/11/17)
Wilco's Hoppy Copper Bitter (12/11/17)
Wilco's Pilsner with Lowicz Cherry Syrup (12/11/17)
Low ABV Pale Ale (19/11/17)

Watch this space!

Pumpkin Ale

(**/**/**) = Date ready to drink.
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