The conflicting info on fermentation time is really messing up my head..
I have grasped that most do not use a secondary anymore, which was hard to take as all my pre-brewing research taught me to do so. But now what is confusing me is fermentation time.
For example, yesterday I brewed a Midwest extract kit, the Hop Head Double IPA. The directions say it needs to age for 3 months, but I am readying reviews where people are drinking it from the keg after 3 weeks saying its amazing.. Why would they print 3 month aging if its ready to go in 3 weeks??
It seems to be like this everywhere I look nothing is ever constant, it all really depends on the person. I made a Hef about 10 days ago ago, reading that people are kegging it after a week, the directions say ready in 6 weeks... One guy left it in for I think 6+ months untouched due to a injury and he said it was the best beer ever??
I just dont understand this this short vs long aging? What does a long aging do that a short aging wont do if anything at all??
I have grasped that most do not use a secondary anymore, which was hard to take as all my pre-brewing research taught me to do so. But now what is confusing me is fermentation time.
For example, yesterday I brewed a Midwest extract kit, the Hop Head Double IPA. The directions say it needs to age for 3 months, but I am readying reviews where people are drinking it from the keg after 3 weeks saying its amazing.. Why would they print 3 month aging if its ready to go in 3 weeks??
It seems to be like this everywhere I look nothing is ever constant, it all really depends on the person. I made a Hef about 10 days ago ago, reading that people are kegging it after a week, the directions say ready in 6 weeks... One guy left it in for I think 6+ months untouched due to a injury and he said it was the best beer ever??
I just dont understand this this short vs long aging? What does a long aging do that a short aging wont do if anything at all??