Morning all,
I have a query regarding the application of taste to ales.
I am currently thinking about making a number of small batches of ales, looking to fine tune one ready for Christmas. It will be a fuller bodied, higher ABV ale, with unusual ingrediants.
My question is regarding the stages of fermentation. At which point in the life of a home brew, are most flavours imparted to the final product?
I had been looking at adding the extras to the initial fermentation cycle, but wondered, would more flavour be won from adding to a secondary fermentation/conditioning phase?
All help greatly appreciated as always.
Llama
I have a query regarding the application of taste to ales.
I am currently thinking about making a number of small batches of ales, looking to fine tune one ready for Christmas. It will be a fuller bodied, higher ABV ale, with unusual ingrediants.
My question is regarding the stages of fermentation. At which point in the life of a home brew, are most flavours imparted to the final product?
I had been looking at adding the extras to the initial fermentation cycle, but wondered, would more flavour be won from adding to a secondary fermentation/conditioning phase?
All help greatly appreciated as always.
Llama
