dogslapbrewery
Well-Known Member
My average grain to glass is about month and half before it's flowing out of the tap. I've noticed with a typical 5% pale ale the first couple weeks it's good but doesnt seem fully matured. Once it hits around the 3rd week of being kegged the hop aroma dulls out a bit. It really takes on more of a craft beer taste you'd get with store bought brews. I prefer the more matured hoppy beer, but I think it's just that's what my pallet is custom to based on what you get at the pubs. Would you guys say that the earlier stage would be the brew in its prime hoppy fresh goodness and if the big brewer could achieve that freshness they would or you think it's just a green brew? Everyone always says hoppy beers drink up fast for that freshness. When they state this you think they mean down lay it down like a barley for 6-12 months? What's your take on optimal hoppy beer drinkage?