The magic of spellign
The magic of spellign
So, we've all tried the beer on bottling/kegging/barreling day, and if we're honest it's generally a bit ropey.
So what happens during those four weeks that turns it into wonderful beer?
It can't all be just carbing, surely?
PMSL :grin:
The magic of pedantics (is that even a word?) :lol:
The magic of mod powers (have corrected title)
Sure, lots of good science reasons behind it, like yeast's conversions of various sugars into different flavours. But I personally always like think of it like making a curry. The curry tastes good the first night you make it and eat, the next day it tastes even better, by the third day, everything is really good. And if the curry was **** in the first place, sometimes waiting to eat it really helps and sometimes, it's even worse.
P*ss off the pair of you!
The recent release of the Brewdog recipes, whatever you may think of them, had some comments on some of them around ageing, particularly the stronger ales.
It is truly fascinating stuff, and these comments in this thread make me want to brew and brew and brew, and build up a cellar of ales to be treasured and revered, and gradually savoured over a long period of time, as one might do with wine, just to see what happens. Unfortunately I am still new to this and get overly excited about it all, and can't wait to get a bottle open and down my neck "just to see". Sigh.
I read a great blog on all this recently. Am I allowed to link to it here? Either way it was all about aging beers. I think I may have googled it, actually. I can't remember that far back as it was nearly a whole four days ago.
Dog.
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