Well, I occasionally still have to drink the bought stuff, restaurants around here don't extend BYO to homebrew
Quote:
Originally posted by CDSmith
Yes, if I had 400 mega-bottles of home brau stocked up I'd definitely never be buying union-made. But I could never keep it on stock long enough to <i>have</i> a stock!
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I knew that problem all too well, until an old bloke that owns the local brew shop convinced me to put aside a dozen bottles a batch and let them age past the "now drinkable" (around 6 week) stage.
All I can say is wow. What a difference 3 months makes, 6 months is even better, and by 12 months most beers pour a perfect glass, nice creamy head and they hold that right down to the last drop in the glass. Colors, textures, flavours and aromas are just incredible.
Now what I brew this week for example, will get a taste at 6 weeks to make sure the batch is good, then half of it won't see daylight, literally, for another 6 months, the other half will sit for 12 months. Takes some serious self control to get this started, but it's worth every drop
