I swear this isn't really a story about me that I'm playing off as a story about a friend. If I was fortunate enough to have a kegorator I'd own up to this issue.
So she homebrews and has a keg with appropriate cooling equipment. (Modified fridge...)
So she had concocted this tasty looking Dale's pale ale extract clone recipe. Brewed it with the prowess of an extract brew goddess, let it ferment a week and moved it to secondary. Then 4 days later kegged, refrigerated, and force carbed... probably the day she served it to me. She admitted that was hasty, but she wanted to get it served for our almost weekly beer tasting.
I probably could have guessed the short life story of this beer from the taste; yeasty and raw... if raw means anything to you guys. It has potential.
What should she do to make this beer a seasoned butt kicker?
So she homebrews and has a keg with appropriate cooling equipment. (Modified fridge...)
So she had concocted this tasty looking Dale's pale ale extract clone recipe. Brewed it with the prowess of an extract brew goddess, let it ferment a week and moved it to secondary. Then 4 days later kegged, refrigerated, and force carbed... probably the day she served it to me. She admitted that was hasty, but she wanted to get it served for our almost weekly beer tasting.
I probably could have guessed the short life story of this beer from the taste; yeasty and raw... if raw means anything to you guys. It has potential.
What should she do to make this beer a seasoned butt kicker?