StewMakesBrew
Well-Known Member
- Joined
- Jan 17, 2016
- Messages
- 105
- Reaction score
- 33
Ok, get your minds out of the gutter, I'm not talking about that.
But one of my favorite things is when I'm packaging a beer and of course I'm tasting it as it's coming out of the fermenter and it's straight up delicious - it's flat, it's room temp and it's "young" and "green" out of the fermenter. And GODDAMN! That's good!
I just had a batch that came out that way (most do but some need age) - it was so good in fact that the quart or so that I couldn't fit into the keg, I bottled it up and just stuck it in the fridge to chill and drink flat. I didn't feel like screwing with bottle conditioning a single bomber. Just stuck it in a water bottle, got it cold and yum city!
So ... ever have this bit of triumph?
But one of my favorite things is when I'm packaging a beer and of course I'm tasting it as it's coming out of the fermenter and it's straight up delicious - it's flat, it's room temp and it's "young" and "green" out of the fermenter. And GODDAMN! That's good!
I just had a batch that came out that way (most do but some need age) - it was so good in fact that the quart or so that I couldn't fit into the keg, I bottled it up and just stuck it in the fridge to chill and drink flat. I didn't feel like screwing with bottle conditioning a single bomber. Just stuck it in a water bottle, got it cold and yum city!
So ... ever have this bit of triumph?
