Cwrw666
Landlord.
I just drew a first pint from a pressure barrel of `Ruby Mild' from the Greg Hughes book. At first it seemed ok , if a little bland - well it is meant to be mild. But after a bit I began noticing quite strong fruity ester flavours. I'd swear they weren't present when I transferred it to the barrel (I always have a pint or so, just to check). It's been in the barrel about 2 weeks now - my question is, is this likely to fade on further conditioning or am I going to have to drink the stuff through gritted teeth?:lol: