Brewsta
Well-Known Member
- Joined
- 17/1/12
- Messages
- 96
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g'day everyone,
it seems to me that my beers are at their best when my kegs are just about to run out? say within the last six glasses before empty.
I've always suspected that this is due to ageing, but now i'm not so sure? could it be due to settlement of different flavours having different SG? i.e. the heavy stuff on the bottom is the first to come out & the lightest is the last. (i want the flavour of those last six glasses, they are that bloody good!)
It's not just my imagination either, I've compared kegs of the same brew that are near empty & just cracked with my mates & they are of the same opinion, they are clearer, have less twang & a lot smoother to drink then the freshly cracked keg.
is this a filtering issue? could it be settled out quicker? or is it just part & parcel of the ageing process?
FYI
i brew two can brews with the addition of steeped grains (same brand, type, qty & process every time)
usually coopers pale ale or heritage lager with coopers light liquid malt extract,
caramalt in the ales & carapils in the lagers about 500gm in each, steeped for 30min @ 68 deg c, then boiled for 15min
i Always use Safale US05 yeast for the ales and saflager 34/70 for the lagers
all my ingredients are fresh & i keep them in a temperature controlled fridge / freezer at about 4 deg c or less.
I brew in temperature control 18 deg c for the ales & 13 for the lagers, ales for about 2-3 weeks, lagers for about 4-5 weeks.
I diacetyl rest the lagers for 24hrs at 21 deg c then cold condition at 4 deg c for about 5 days before racking.
once racked into kegs i leave both types of brews at 4 or 5 deg c for about 4-5 days before carbonating.
I will often leave them for 2-4 weeks before tasting and its usually about the 4 week mark when i think they are ok to drink.
My brews are pretty consistent in flavour as i try to keep everything the same, they are just so much better at the end of the keg.
lI'd love to know your thoughts & if anyone else has noticed this.
Thanks!
it seems to me that my beers are at their best when my kegs are just about to run out? say within the last six glasses before empty.
I've always suspected that this is due to ageing, but now i'm not so sure? could it be due to settlement of different flavours having different SG? i.e. the heavy stuff on the bottom is the first to come out & the lightest is the last. (i want the flavour of those last six glasses, they are that bloody good!)
It's not just my imagination either, I've compared kegs of the same brew that are near empty & just cracked with my mates & they are of the same opinion, they are clearer, have less twang & a lot smoother to drink then the freshly cracked keg.
is this a filtering issue? could it be settled out quicker? or is it just part & parcel of the ageing process?
FYI
i brew two can brews with the addition of steeped grains (same brand, type, qty & process every time)
usually coopers pale ale or heritage lager with coopers light liquid malt extract,
caramalt in the ales & carapils in the lagers about 500gm in each, steeped for 30min @ 68 deg c, then boiled for 15min
i Always use Safale US05 yeast for the ales and saflager 34/70 for the lagers
all my ingredients are fresh & i keep them in a temperature controlled fridge / freezer at about 4 deg c or less.
I brew in temperature control 18 deg c for the ales & 13 for the lagers, ales for about 2-3 weeks, lagers for about 4-5 weeks.
I diacetyl rest the lagers for 24hrs at 21 deg c then cold condition at 4 deg c for about 5 days before racking.
once racked into kegs i leave both types of brews at 4 or 5 deg c for about 4-5 days before carbonating.
I will often leave them for 2-4 weeks before tasting and its usually about the 4 week mark when i think they are ok to drink.
My brews are pretty consistent in flavour as i try to keep everything the same, they are just so much better at the end of the keg.
lI'd love to know your thoughts & if anyone else has noticed this.
Thanks!