ok then, thanks mate.
the taste test confirms it...still has that "immature" edge to it, although i'd expect that for a little while anyway.
while i'm posting, what's the best way to store maturing beer? i understand largers are supposed to stay in the fridge (largering?) or something, but...
my question basically is this: does extra time in the fermenter mean the brew will need less time to mature?
i ask this because my last brew sat in the fermenter for over a month (it was still bubbling!) before i despaired and bottled it anyway. will this mean it will have less of a "green"...