This reminds me, I recall from the "Yeast" book a while back where Chris White intimated that a lot of breweries say they use a different yeast strain at bottling time, in order to protect their primary strain, but in reality he believes that very few actually do this...they just want you to think they do.manticle said:There was a webpage that listed bottle conditioned beers and which ones used the primary strain in the bottling but it may not be accurate and may not be up to date. I'll see if I can hunt it up.
bear09 said:Definitely if you can leave a beer in a keg UNTAPPED for 2 weeks it improves dramatically. From 4 days old to 14 days old the difference is amazing. Its like the flavour bonds and smooths in that time.
I have NEVER waited 14 days... not once :chug: After 4 days once I know its carbed im into it. I have no self control at all.
that's why I brew triple batches and have 5 keg spots for 4 taps.Rocker1986 said:I doubt I'll be waiting 14 days either, at least until I get a bit of a supply chain going. The bad thing about this is that it will take forever to get the supply up, but the good thing about that is that it means brewing more often, and I'm not complaining about that at all...
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