You're looking for good beer that you enjoy. :icon_chickcheers:... what exactly am I looking for on opening?
And how do I know the batch has been shelved for long enough?
Yes i agree, at 2 weeks it's young, at 4 weeks better, and at 6 weeks much much better (bigger head and less sweet).
I'm impatient and think its a great idea, I do the same myself.The main reason I bottle 1/2 a carton in stubbies is so I can waste 330ml after it's been in the bottles a week instead of wasting 750ml. I certainly wouldn't recommend anyone else do it but I do.
I'm impatient and think its a great idea, I do the same myself.
Only I've noticed that the 330ml stubbies carbonate much quicker than the 750ml longnecks so they're not a great indicator of overall progress.
However the process does satisfy my impatience by allowing me to try a stubby without wasting a full bottle of what may (or may not) be still green under-carbonated beer.
While tasting your 'beer' at every stage of the process is highly recommended, that seems to be taking the concept a little over-board.after reading this I tapped out 1/2 a pint of 6 day old wort (I wouldn't dare to call it a beer yet), dropped some cubes into it and drank it while watching the cars drive by. All I can say is I love the taste of success!
My LHBS owner tells me that he has clients who drink it straight from the fermenter (ie. not bottled or kegged, just put in the fridge and decanted out and into it for a few days), so why wait at all, get into it green! Green Ginger wine at $2 a bottle would get the job done quickerm but some people just enjoy brewing i suppose...
"Men, you're lucky men. Soon you will all be fighting for your planet. Many of you will be dying for your planet. A few of you will be forced through a fine mesh screen for your planet. They will be the luckiest of all." Zapp Brannigan
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