beer-is-good
Member
I recently got back into homebrewing and my first batch was a brown ale with a extra pount of crystal 60. Primary and secondary fermentation went well. I bottled everything and after a week I cracked one open and It was great. I still have the bottles at room temperature and cracked one open at about the two week mark to see how it was coming. It now has a sour taste at the finish which isn't horrible but definatly different than the previous week. My question is should I refridgerate everything or leave it out? Should i drink it up or just let it age.
Thanks for your time I know there is already a million posts like this but i couldnt find anything right off. Also the bottles were old but i washed them out good, boiled them and then sanatized them before bottling.
Thanks for your time I know there is already a million posts like this but i couldnt find anything right off. Also the bottles were old but i washed them out good, boiled them and then sanatized them before bottling.